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Spiced fish tacos with pico de gallo

Ingredients:

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
Others
  • 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

Directions:

  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!