Crispy Fish Tacos with Pico de Gallo

Alejandra Cota
Fresh and appetizing, these crispy fish tacos with pico de gallo are simply irresistible! Best served with melted Oaxaca cheese and topped with pico de gallo, cabbage, and avocado, this fish tacos recipe is quick and easy to prepare, making it great for busy weekdays!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups red onion, cut into small-sized cubes, for the pico de gallo
  • 1 cup tomato, cut into small-sized cubes, for the pico de gallo
  • 1/2 cups cuaresmeño chile, cut into small-sized cubes, for the pico de gallo
  • 1/2 cups fresh cilantro, finely chopped, for the pico de gallo
  • 2 tablespoons olive oil, for the pico de gallo
  • 2 tablespoons lime juice, for the pico de gallo
  • 1 tablespoon oregano, for the pico de gallo
  • salt and pepper
  • 4 fish fillets, cut into strips
  • flour, for breading
  • egg, for breading
  • breadcrumbs, for breading
  • vegetable oil, for frying
  • 12 flour tortillas
  • 1 cup Oaxaca cheese, shredded
  • 1 cup white cabbage, chopped
  • 2 avocados, sliced
  • fresh cilantro
Preparation
10 mins
15 mins
Low
  • For the pico de gallo: Mix onion, tomato, cuaresmeño chile, and cilantro until thoroughly incorporated. Season with olive oil, lime juice, oregano, salt, and pepper. Reserve.
  • For the crispy fish: Season the fish fillets with salt and pepper. Dip fillets in flour, beaten egg, and breadcrumbs.
  • Fry fish fillets in oil. Pat dry fish fillets with paper towels.
  • For assembling the crispy fish tacos: Heat tortillas in a griddle over medium heat. Add fried fish fillets and Oaxaca cheese. Heat until cheese melts. Top with pico de gallo, white cabbage, avocado, and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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