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.
Servings 4 servings
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.