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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!