Fish Tacos with Pico de Gallo

, from Issue #62. November, 2016
Photography by Manja Wachsmuth.
Fish Tacos with Pico de Gallo

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.


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


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