Fish Tacos with Pico de Gallo

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

Minutes

Total Time

25

Minutes

Makes

12

tacos

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.
Makes 12 tacos

Nutrition Information:

1 Serving (1 Taco)
  • Calories 120
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 320mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 8g;
Percent Daily Value*:
    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.