Information
15min
30min
4
This recipe works for all types of whitefish, just change the cooking time accordingly.
Ingredients
Pico de Gallo:
- 2 medium ripe tomatoes, cored and sliced
- 1/2 small white onion, peeled and minced
- 1/2 medium jalapeno, seeded and minced, optional
- 1/2 cup fresh cilantro, chopped
- Zest and juice of 2 medium limes
- 1/2 teaspoon kosher or sea salt
Fish Tacos: - 1 pound white fish fillets, skins removed
- 2 teaspoons oil
- 2 teaspoons blackened seasoning
- 1/2 cup plain Greek yogurt or sour cream
- Juice from 1/2 medium lime
- 8 corn tortillas, toasted
- 1 medium avocado, peeled, pitted, and sliced
Directions
MAKE PICO DE GALLO
In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.
COOK FISH
Heat a large non-stick skillet or grill to medium heat. Brush the fish fillets with oil, coat with blackened seasoning.
Cook in skillet or on a grill 2-3 minute per side, until fish flakes easily with a fork
BUILD TACOS
In a small bowl, stir together the yogurt and lime juice.
Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.
Julie Andrews
Julie Andrews of The Gourmet RD, shares her love of food through simple, delicious and wholesome recipes. She is a Midwestern chef, dietitian, cookbook author, food photographer and recipe developer on a mission to make healthy eating deliciously craveable!
