Name: Breaded Fish Tacos with Pico de Gallo
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 cups red onion, cut into small cubes, for pico de gallo; 1 cup tomato, cut into small cubes, for pico de gallo; 1/2 cups cuaresmeño chile, cut into small cubes, for pico de gallo; 1/2 cups fresh cilantro, finely chopped, for pico de gallo; 2 tablespoons olive oil, for pico de gallo; 2 tablespoons lime juice, for pico de gallo; 1 tablespoon oregano, for 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 all the ingredients until combined, season with olive oil, lemon juice, oregano, salt, and pepper to taste. Set aside. Season the fish fillets with salt and pepper and bread them by passing through flour, beaten egg, and breadcrumbs.