FISH TACOS WITH PICO DE GALLO

Beautiful sweet, savoury tomatoes and red hot chillies are perfect together in a taco with fresh fish. Add a big squeeze of lime and you're in store for a legendary Taco Tuesday.

Prep:
20 minutes
Cook:
5 minutes
Serves:
8 tacos

Ingredients

500 grams firm white fish

Juice 1 lime

Pinch of salt

cracked black pepper

Olive Oil

For the pico de gallo:

2 tomatoes, ripe and medium sized

1 Red Onion finely chopped

1 Green Chilli finely chopped

Handful of coriander

2 Tbsp Lime Juice

1 Tbsp Olive Oil

Salt and Pepper to taste

To assemble:

8 medium, soft tacos,

Mayonnaise

1 Iceberg Lettuce shredded

2 Avocado sliced

Method

Cut the fish into bite-size pieces and place in a dish. Toss with lime juice and season. Set aside for 10 mins

Heat a little olive oil in a sauté pan and cook the fish

For the pico de gallo, combine all ingredients in a bowl and season

To assemble, spread each taco with mayonnaise then fill with lettuce, avocado and fish. Spoon over the pico de gallo and serve immediately