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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!