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Fish Tacos with Pico de Gallo

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Fish Tacos with Pico de Gallo
  • Prep 25 min
  • Total 25 min
  • Servings 12
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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.
Updated May 7, 2012

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

Steps

  • 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

120 Calories, 5g Total Fat, 8g Protein, 11g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Taco
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
320mg
13%
Potassium
110mg
3%
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.
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