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. MORE+ LESS-

By Betty Crocker Kitchens

May 7, 2012

Ingredients

1 1/2

lb firm white fish fillets (halibut, cod, red snapper), cut into 1-inch pieces

tablespoons olive oil

teaspoon ground cumin

1/2

teaspoon coarse (kosher or sea) salt

1/4

teaspoon pepper

cloves garlic, finely chopped

tablespoons fresh lemon juice

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

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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.