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
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.