Fish Tacos with Pico de Gallo

Enjoy these tacos made with fish, pico de gallo salsa and Old El Paso® flour tortillas – tasty Mexican dinner that’s ready in 25 minutes.

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

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

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
320mg
320%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.