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Fish Tacos (with homemade pico de gallo and spicy dill sauce)

Our nephew, Jordan was the one who got me interested in making fish tacos. 

He and a friend took a road trip through the States and he continues to rave about how amazing the fish tacos were. We tried them at a couple of restaurants locally but they just were not quite right. 

I set out to make a fish taco that Jord would be proud of.

I think the winner of the evening was the pico de gallo with the dill sauce a close second. 

You can use any type of fish that you like – we went with a pollock fillet. 

We used corn tortillas as that is what is classically used – of course Sue doesn’t like corn tortillas. If you are like Sue then feel free to use a flour tortilla – just be aware that it does change the taste and texture of the overall taco. 

Fish Tacos

(with homemade pico de gallo and spicy dill sauce)

Ingredients

Pico De Gallo

1/2 a large tomato, finely diced

2 Tbsp red onion, finely diced

1/4 cup cilantro, chopped

1 green onion, diced

1/2 clove garlic, minced

2 tsp lime juice

salt & pepper

pinch cumin

Spicy Dill Sauce

2 Tbsp light mayo

2 Tbsp 0 fat Greek yogurt

2 tsp lime juice

1 tsp dried dill 

1/8 tsp cayenne pepper

sprinkle of garlic powder

sprinkle of salt & pepper

sprinkle of cumin

Tacos

5 corn tortillas (6 inch)

1 – 2 cups coleslaw (or shredded cabbage)

5 – 100 oz fish fillets

Optional Garnish

lime wedges

Directions

Pico De Gallo – In a small mixing bowl, mix together tomato, red onion, cilantro, green onion, garlic, lime juice, salt & pepper, and cumin. 

Let sit AT LEAST 30 minutes for flavors to mingle. 

You can cover and place in fridge and let sit for several hours.

Dill Sauce – In a small mixing bowl, mix together mayo, yogurt, lime juice, dill, and seasonings. 

Let sit AT LEAST 30 minutes for flavors to mingle. 

You can cover and place in fridge and let sit for several hours.

Cook fish – Preheat oven to 350. Line a cookie sheet with parchment paper. 

Break fish fillets into medium sized chunks and place on prepared cookie sheet.

Cook at 350 until fish is done – between 10 – 20 minutes.

Heat the tortillas – wet several paper towels. Layer the tortillas on a plate with the paper towel between them. Microwave for several seconds (between 20 – 40 seconds) to warm the tortillas.

Assemble taco – Place corn tortillas on a plate. Place several chunks of fish down the middle of the tortilla. 

Top with about 1/4 cup of the coleslaw (or shredded cabbage).

Then layer on 1 – 2 Tbsp of the dill sauce.

Then layer on 1 – 2 Tbsp of the pico de gallo.

If desired, top with more chopped, fresh cilantro and squeeze of lime. (You can serve with lime wedges)

Fold up sides of tortilla as you pick it up to form a taco.

Enjoy!

This recipe makes 5 tacos. You can easily double the recipe to make more!

Using Myfitnesspal the nutritional count per taco is: 

178 calories, 14 carbs, 8 fat, and 41 protein. 

(This is an estimate so please don’t take it as gospel!)

I loved these. Jordan said he also really liked them as well. He added a ton more cilantro and lime juice to his as he is a cilantro fiend. 


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