Fish Tacos with Pico de Gallo

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 12

Ingredients

Ingredients

1 1/2
lb firm white fish fillets (halibut, cod, red snapper), cut into 1-inch pieces
2
tablespoons olive oil
1
teaspoon ground cumin
1/2
teaspoon coarse (kosher or sea) salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
2
tablespoons fresh lemon juice
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
1/2
cup pico de gallo salsa
Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired

Directions

Directions

  • 1 Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
  • 2 In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
  • 3 Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
120
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
320mg
13%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.