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Prep 25min
Total25min
Servings12
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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 and Fajitas (10 Count), warmed
1/2
cup pico de gallo salsa
Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired
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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.
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