{"id":1446,"date":"2011-09-20T15:42:56","date_gmt":"2011-09-20T19:42:56","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=1446"},"modified":"2011-09-21T05:18:06","modified_gmt":"2011-09-21T09:18:06","slug":"spiced-fish-tacos-with-pico-de-gallo","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/spiced-fish-tacos-with-pico-de-gallo\/","title":{"rendered":"Spiced fish tacos with pico de gallo"},"content":{"rendered":"I<\/span> love Mexican foods.<\/p>\n

Why? Simple. Because it is deliciously spicy, full of vibrant colors and flavors.<\/p>\n

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!\u00a0With abundance of fresh tilapia, avocados and grape tomatoes, we are still enjoying the summer labor of love.<\/p>\n

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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.\u00a0If 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.<\/p>\n

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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.<\/p>\n

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No tacos are complete without pico de gallo.<\/p>\n

What is Pico de Gallo?<\/h4>\n

also called\u00a0salsa fresca<\/strong>, is a fresh, uncooked\u00a0condiment\u00a0made from chopped\u00a0tomato, white\u00a0onion, and\u00a0chilis\u00a0(typically\u00a0jalape\u00f1os\u00a0or\u00a0serranos). Other ingredients may also be added, such as\u00a0lime\u00a0juice and\/or apple cider vinegar, fresh cilantro (coriander\u00a0leaf),\u00a0cucumber,\u00a0radish\u00a0or firm fruit, such as\u00a0mango<\/span><\/em> –\u00a0Source<\/a>.<\/p><\/blockquote>\n

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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.<\/p>\n

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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<\/a>. That’s what food blogging does to me.<\/p>\n

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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.<\/p>\n

I bet mint coriander mayo or chutney would go well. For me, not for the Husband. He irks with just the thought of mayo<\/em>.<\/p>\n

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Is it autumn already, where you are located? Or are you still enjoying summer delights?<\/strong><\/em><\/p>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients<\/span>:<\/p>\n

Fish Marinate<\/strong><\/p>\n