Fish Tacos With Pico de Gallo

• 분량: 4 servings
• 총 시간: 25 minutes

재료

Pico de gallo

1 lb. plum tomatoes, cut into 1/2-inch pieces

1/2 small white onion, finely chopped

2 Fresno peppers, seeded and finely chopped

1/2 c. fresh cilantro, finely chopped

3 tbsp. fresh lemon juice

Kosher salt

For Fish

2 tbsp. olive oil

1 tbsp. finely chopped fresh cilantro, plus more for sprinkling

1 clove garlic, finely chopped

1 1/4 lb. fresh mahi-mahi or other firm white fish fillet, cut into 8 pieces

Kosher salt and pepper

2 limes, halved

8 6-inch corn tortillas

4 oz. green cabbage, very thinly sliced (about 2 cups)

1/4 c. Mexican crema or sour cream

방향

Make pico de gallo: In bowl, toss tomatoes, onion, Fresno peppers, cilantro, lemon juice and 1 teaspoon salt. Let sit, tossing occasionally, until ready to serve.

Heat grill or grill pan to medium-high. Prepare fish: In wide, shallow bowl, whisk oil, cilantro and garlic to combine. Lightly coat fish in oil mixture and season with salt and pepper. Grill until barely opaque throughout in thickest part, 2 to 3 minutes per side.

Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute.

Flake fish into large chunks and divide among tortillas. Top with cabbage, pico de gallo, crema and sprinkling of cilantro leaves. Serve with grilled limes.