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
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
- 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
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.