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.
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
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