Fish Tacos with Pico de Gallo

Easy pan fried fish tacos with pico de gallo salsa. 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.

📝 Ingredients

• 2 medium tomatoes or 3 plum tomatoes
• 1/4 white onion
• 1 jalapeño chile
• 6 sprigs of cilantro
• 5 limes
• 1 tsp salt
• 1 1/4 lb. mild white fish (we used tilapia for this recipe)
• 8 corn tortillas or flour tortillas
• 8 leaves romaine lettuce
• 4 tbsp flour
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp salt
• 2 cups cooking oil

👨‍🍳 Instructions

1. 1--- Pico de Gallo ---
2. 2Cut the tomato in quarters. Remove the seeds and pulp and discard.
3. 3Cut the tomato quarters in 1/4” pieces.
4. 4Cut the onion into 1/4” pieces.
5. 5Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
6. 6Finely chop the jalapeño.
7. 7Finely chop the cilantro.
8. 8Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
9. 9Mix with a spoon until all of the ingredients are evenly dispersed.
10. 10Set aside while you prepare the fish tacos.
11. 11--- Preparation ---
12. 12In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
13. 13Rinse and dry the 8 leaves of romaine lettuce.
14. 14Cut the fish into 2” to 3" pieces.
15. 15Coat the pieces of fish in the flour mixture and set aside.
16. 16In a large frying pan heat the cooking oil to medium hot.
17. 17Fry the fish for about 3 minutes per side.
18. 18Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
19. 19Heat the tortillas in a frying pan or comal.
20. 20--- Serving ---
21. 21Warm the tortillas on a hot griddle or comal until pliable.
22. 22On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
23. 23Top with a spoonful of pico de gallo and serve with a halved lime on the side.