Description
For years I claimed I did not like fish tacos, but I’m here to report that I’ve come to my senses. This is one of my husband’s favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I’m excited to share this super easy version that’s quick enough to throw together on any busy weeknight!
Ingredients
Scale
Pico De Gallo:
- 1 medium tomato (about 1/2 pound, seeded and diced)
- 1/2 cup diced white onion
- 1/2 serrano or jalapeño pepper (seeded and minced)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Pinch of salt
Fish:
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound white fish (such as cod, rockfish, or tilapia, cut into 1- to 2-inch chunks)
- 2 to 3 tablespoons butter or olive oil
- 1 lime (halved)
For Serving:
- Warm whole-grain corn or flour tortillas (for serving)
Instructions
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
Notes
We recommend using organic whenever possible.
- Category: Dinner
