Fish Tacos With Pico De Gallo Recipe

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 & fajitas (6 inch), warmed

1/2

cup pico de gallo salsa

Sour cream, chopped avocado, chopped tomatoes, chopped lettuce, if desired

Preparation

Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.

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.

Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

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