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Fish Tacos with Pico de Gallo Recipe
How to make Fish Tacos with Pico de Gallo
Method
Cook the whiting according to packet instructions. Meanwhile, make the pico de gallo by placing the tomato, onion, coriander and chilli (if using) into a small bowl. Add lime juice and salt to taste, then stir to combine. Set aside. Place sour cream into a small bowl and whisk with a little water to get a drizzling consistency. Set aside. Heat a chargrill or frying pan to high and cook the soft tacos for 30 seconds each side, or until lightly charred. Place onto a board and top each soft taco with some cabbage. Cut the fish in half lengthways and place one half onto each taco. Add sliced avocado and top with a good spoonful of pico de gallo. Drizzle with sour cream and serve with lime wedges and extra coriander leaves.
