Mexican Food Journal
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.
- Pico de Gallo
- 2 medium tomatoes or 3 plum tomatoes
- 1/4 white onion
- 1 jalapeño chile
- 6 sprigs of cilantro
- 5 limes
- 1 tsp salt
- Fish Tacos
- 1 1/4 lb. mild white fish (we used tilapia for this recipe)
- 8 corn 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
Pico de Gallo Salsa RecipePico 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 spoon until all of the ingredients are evenly dispersed.
Set aside while you prepare the fish tacos.
Fish Tacos with Pico de Gallo VerticalFish 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.