Easy pan fried fish tacos with pico de gallosalsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.
Course: Fish, Lunch
Keyword: fish, fish tacos, fried fish, pico de gallo, seafood, tacos
Author: Douglas Cullen
Pico de Gallo
2medium tomatoes or 3 plum tomatoes
6sprigs of cilantro
1 1/4lb.mild white fishwe used tilapia for this recipe
8corn tortillas or flour tortillas
1/2tsp black pepper
Pico de Gallo
Cut the tomato in quarters. Remove the seeds and pulp and discard.
Cut the tomato quarters in 1/4” pieces.
Cut the onion into 1/4” pieces.
Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
Finely chop the jalapeño.
Finely chop the cilantro.
Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
Mix with a spoon until all of the ingredients are evenly dispersed.
Set aside while you prepare the fish tacos.
In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
Rinse and dry the 8 leaves of romaine lettuce.
Cut the fish into 2” to 3" pieces.
Coat the pieces of fish in the flour mixture and set aside.
In a large frying pan heat the cooking oil to medium hot.
Fry the fish for about 3 minutes per side.
Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
Heat the tortillas in a frying pan or comal.
Warm the tortillas on a hot griddle or comal until pliable.
On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
Top with a spoonful of pico de gallo and serve with a halved lime on the side.
Sour cream or Mexican cream (crema)
A dash of your favorite Mexican hot sauce. We like Cholula, San Luis, or Tapatío