Spiced fish tacos with pico de gallo

by Kiran on September 20, 2011 · 20 comments

in Lunch/Dinner, Street food

I love Mexican foods.

Why? Simple. Because it is deliciously spicy, full of vibrant colors and flavors.

I am sure many of you are doubtful. Why fish tacos and pico de gallo recipe when we are hitting fall season? Believe it or not, Florida is no where close to fall just yet. Weather is so hot, humid and yucky! It just refuses to budge below 90! With abundance of fresh tilapia, avocados and grape tomatoes, we are still enjoying the summer labor of love.

Nothing beats the taste of fresh fish. If you can’t get tilapia, any firm white fish can be used as well. Keep it simple, people. Start of by washing, pat drying and oiling the fish. Just enough to coat each pieces for the spices to adhere. If you haven’t guessed already, we are HUGE fan of fresh and whole spices. I hardly have any store-bought ground spices around here. Firstly, it’s expensive and the shelf life is not something to be proud about. I’d rather buy a huge pack of whole spices that would stretch my buck.

To prep the fish, begin by dry-roasting whole cumin and coriander in a dry skillet over low heat for a few minutes. It shouldn’t take you more than 5-8 minutes. As soon as the aroma of freshly roasted spices fills your kitchen, plate it out to cool. Once cool, use a spice blender or mortar and pestle, and let out your aggression. Whirl it till coarsely ground. Add some chili powder, salt and pepper to the mix. Coat the fish with this spice mixture and set it aside to marinade for at least 30 minutes.

No tacos are complete without pico de gallo.

What is Pico de Gallo?

also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish or firm fruit, such as mango – Source.

Fish is seared, pico de gallo & avocados are prepped, corn tortilla is heated through – now raise your sleeves and get your hands dirty to begin building these tacos.

This is where I went wrong – no lettuce. Oooppss.. I would have loved adding lettuce as a bed while building these tacos. I just forgot about it. I did warned you I am a scatter-brained. That’s what food blogging does to me.

Have I spilled the beans about how much The Husband loves honey mustard. Well, I am spilling the beans today with photo evidence. He loves it with too much drizzle.

I bet mint coriander mayo or chutney would go well. For me, not for the Husband. He irks with just the thought of mayo.

Is it autumn already, where you are located? Or are you still enjoying summer delights?

Print This Recipe Print This Recipe


Fish Marinate

  •  3-4 huge tilapia fillets (any firm white fish would work as well)
  • 1 tbsp olive oil
  • 1 tbsp whole coriander seeds
  • 1 tbsp whole cumin seeds
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Pico de Gallo
  • 1/2 pint grape tomatoes, halved
  • 1/2 medium red onions, chopped
  • 1/2 jalapeno, seeded and finely chopped
  • 2 tbsp fresh lime juice
  • a handful of chopped cilantro, reserve some for garnish
  • pinch of salt and black pepper
  • 3 tbsp cooking oil
  • 1 avocado, sliced
  • 1 tbsp fresh lime juice
  • 6 whole wheat tortilla or any flatbread
  • Dressing: 3 tbsp store-bought honey mustard


  1. To marinate fish, read the post as above.
  2. Heat a non-stick skillet at medium high. Once hot, add cooking oil and sear fish fillets till golden brown on both sides. This should take about 5 minutes on one side, and 3 minutes on the other.
  3. While fish is searing, prepare pico de gallo by adding all its ingredients in a bowl and stirring to combine. Set aside to merry flavors.
  4. Cut avocado lengthwise to separate it into two pieces. Discard pit. Using a paring knife, make diagonal slits.
  5. Use a spoon to scoop out avocado pieces in a bowl. Add lime juice to prevent browning. Set aside.
  6. Once fish is browned and cooked all the way through, serve it out on a plate. Allow to cool for a minute before slicing it to bite size pieces.
  7. Make an assembly line that contains a bowl of chopped avocados, fresh pico de gallo, delicious seared fish, warmed whole wheat tortilla bread and sauces. That way, you get to have fun building tacos using your preference of condiments. Enjoy!

Enjoyed this recipe? Join others and get free email updates!

Comments on this entry are closed.

1 Christy Gerald September 20, 2011 at 4:20 PM

Hi Kiran,Just luv this Yumm,Yumm Yumm fishTacos recipe with lip-smacking clicks.Thanks for sharing it dear.
Christy Gerald recently posted..Tomato Gosthu(Gojju)

2 Matt @ The Athlete's Plate September 20, 2011 at 7:43 PM

I’m actually not a tilapia fan. I need to try this with Mahi!
Matt @ The Athlete’s Plate recently posted..Restaurant Fire

3 Aakash Kokz September 20, 2011 at 9:51 PM

This really looks so yummy, great pics ..
Aakash Kokz recently posted..Subscribe Tab for Facebook Profiles !!

4 Luv'n Spoonfuls September 20, 2011 at 10:00 PM

I LOVE fish tacos so this sounds absolutely delicious to me. They are great, by the way, in whole wheat tortillas too (the nutty flavor seems to pair nicely with the fish). Lovely photos and recipe!
Luv’n Spoonfuls recently posted..Lemon Loaf

5 Kiran September 27, 2011 at 4:44 PM

I somehow was eluded when writing the recipe – I did use whole wheat tortilla but somehow, I typed “corn” tortilla instead. Have edited the recipe ever since. Thanks honey 🙂

6 Barbara | Creative Culinary September 21, 2011 at 2:30 PM

I love fish tacos but have never made them. Why I have no idea…yours look delish and wish I had one now!
Barbara | Creative Culinary recently posted..MY Best – Brown Butter and Molasses Chocolate Chip Cookies #baketogether

7 Kiran September 27, 2011 at 4:51 PM

Welcome to Recipebox and thanks for chiming in. Fish tacos are taken for granted – I mean, its one of the easiest recipes out there, yet we often swing by Mexican restaurant’s to pay a steep price for this dish.

8 Tanvi@SinfullySpicy September 21, 2011 at 6:17 PM

Love the drizzle shot..I am a big fan of fish tacos..so glad that you decided to add pico de gallo and not red cabbage as done traditionally, love it!
Tanvi@SinfullySpicy recently posted..Tahiri – Dum Cooked Basmati Rice With Black Spices

9 Ellie | Gourmand Recipes September 21, 2011 at 7:50 PM

I love Mexican food for the same reasons. Your spiced fish taco looks fantastic!
Ellie | Gourmand Recipes recently posted..Bacon and Cheese Puffs

10 Simply Life September 22, 2011 at 7:21 PM

fish tacos are one of my favorite meals- these look perfect!
Simply Life recently posted..Roasted Delicata Squash with Balsamic-Honey Glaze

11 Harsha September 23, 2011 at 7:49 PM

I am a vegetarian, so can’t comment much on the dish. But your presentation and photography are surely wonderful. And so many colors on a white plate! That is something I always love.
Harsha recently posted..First day first show: Mausam

12 Miri Leigh September 25, 2011 at 12:44 PM

These look so delicious and fresh! Will definitely be copying these soon!
Miri Leigh recently posted..Next TV Appearance: September 16!

13 Divya September 26, 2011 at 5:33 PM

Looks so fresh! I love fish tacos, but I’ve never made them at home. I think it’s about time :).
Divya recently posted..Zaatar pizza- inspiration from the Middle East

14 Kiran September 27, 2011 at 5:04 PM

Welcome to Recipebox and thanks for your lovely comment. Please do share how it tastes once you’ve tried this recipe 🙂

15 mycookinghut September 30, 2011 at 5:03 PM

I love Mexican food too! Looks really appetising!

16 Sea Cuisine October 18, 2011 at 5:39 PM

A Mexican twist makes this a delicious yet easy fish recipe. Talapia is such a versatile fish, taking on flavors so seasily and so tender when you cook it at home. Thank you for sharing!

17 Meeta October 21, 2011 at 5:51 AM

Absolutely loving these tacos. Even with the forgotten lettuce it just works well and a wonderful alternative to beef or chicken. (This is not your mother by the way – even though we share the same name – how weird is that?)
Meeta recently posted..Spiced Cranberry and Pistachio Muffins

18 Kiran October 26, 2011 at 3:57 PM

Welcome to Recipebox and thanks for commenting! Mom or not, I am glad y’all share the same name – it’s not weird 🙂

19 Melissa March 13, 2012 at 10:47 PM

Loved this recipe I have been looking for an easy, great tasting fish taco recipe. Thank you!!

{ 1 trackback }

Previous post:

Next post: