Challenge is an UNDERSTATEMENT.

When your household hates vegetables and you are a foodie, this 100 days of real food is nearly impossible.

Today’s recipe is in Lisa Leak’s new cookbook, 100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food.

Easy Fish Tacos with Pico de Gallo

Fish tacos are not my husband’s favorite, unless, the fish is coated in a fatty batter. 

Of course, my “real food” plan does not include enriched wheat flour or bleached flour.

In Lisa’s plan, no ingredient or condiment can have more than 5 ingredients. 

It cannot contain hydrogenated oils or high fructose corn syrup, nor any other “chemically altered” ingredient.

If you do not like cilantro, I understand, neither do I. 

I substituted parsley instead.

PREP TIME: 20 MINUTES     COOK TIME: 10 MINUTES      SERVES 4-5

Pico De Gallo

• 1 medium tomato (about 1/2 lb), seeded and diced
• 1/2 cup diced sweet onion
• 1/2 Serrano or jalapeno pepper, seeded and minced
• 1/4 cup fresh chopped cilantro, or parsley
• 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 – 2 inch chunks  (I used cod)
• 2-3 Tablespoons butter or olive oil – NOT MARGARINE
• 1 lime, halved
• 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, coating all sides. 

Transfer to a clean plate.  

In a large saute pan, melt the butter over medium heat.

Add the fish and cook until the fish is golden brown on the bottom, 3-4 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, 7-8 minutes.

Add more butter to the pan if necessary to keep from drying out.

Squeeze lime on top.

Serve the fish with warm tortillas and freshly made pico de gallo.

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Print Pin

Fish Tacos by 100 Days of Real Food

Very simple and absolutely delicious.  You would not think this was a healthy dinner.  Accompanied by a quick cabbage slaw and it will be great.

Course Main Course

Cuisine American

Keyword Fish, tacos

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Author Lisa Leake

Ingredients

Pico De Gallo

• 1 medium tomato about 1/2 lb, seeded and diced
• 1/2 cup diced sweet onion
• 1/2 Serrano or jalapeno pepper seeded and minced
• 1/4 cup fresh chopped cilantro or parsley
• 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 - 2 inch chunks  (I used cod)
• 2-3 Tablespoons butter or olive oil - NOT MARGARINE
• 1 lime halved
• 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, coating all sides. Transfer to a clean plate.
• In a large saute pan, melt the butter over medium heat.
• Add the fish and cook until the fish is golden brown on the bottom, 3-4 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, 7-8 minutes.
• Add more butter to the pan if necessary to keep from drying out.
• Squeeze lime on top.
• Serve the fish with warm tortillas and freshly made pico de gallo.

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