Fish Tacos with Pico de Gallo
Photography by Manja Wachsmuth.
Juicy fish, spicy salsa and creamy avocado are wrapped up in soft, warm tortillas. I leave the seeds in the chilli for extra heat, but you can remove them for a milder flavour.
INGREDIENTS
500 grams firm white fish
juice 1 lime
sea salt and ground pepper
olive oil
Pico de Gallo
2 medium ripe tomatoes, diced
1 very small red onion, finely chopped
1 green chilli, finely chopped
good handful coriander, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
sea salt and ground pepper
To assemble
8 medium soft tacos, warmed
purchased mayonnaise
1 iceberg lettuce, shredded
2 avocados, sliced
METHOD
Cut the fish into bite-sized pieces and place in a dish. Toss with the lime juice and season. Set aside for 10 minutes.
Heat a little olive oil in a sauté pan and cook the fish.
Pico de Gallo: Combine all the ingredients in a bowl and season.
To assemble: Spread each taco with mayonnaise then fill with lettuce, avocado and fish. Spoon over the pico de gallo and serve immediately. Makes 8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.