Easy Food Recipes and Cooking - Grilled Fish Tacos With Pico De Gallo
Serves 4
2 tbs olive oil
1 tbs finely chopped coriander leaves, plus extra leaves to serve
1 garlic clove, finely chopped
625g skinless kingfish fillet (or other firm white fish), pin-boned, cut into 8 pieces
2 limes, halved
8 x 15cm corn tortillas
2 cups (160g) very thinly sliced green cabbage
1/4 cup (60g) sour cream
Pico de gallo
500g (about 4) roma tomatoes, cut into 1cm pieces
1 small white onion, finely chopped
2 long red chillies, seeds removed, finely chopped
1/4 cup finely chopped coriander leaves
1/4 cup (60ml) lemon juice
For pico de gallo, place all ingredients in a bowl with 1 tsp sea salt and toss to combine. Set aside at room temperature.
Preheat a barbecue or chargrill pan to medium-high. In a wide shallow bowl, whisk the oil, coriander and garlic to combine. Add the fish and lightly coat, then season. Oil the barbecue grate or chargrill pan, then cook fish for 2-3 minutes each side until just opaque when flaked in the thickest part with the tip of a small knife. Using a spatula, transfer fish to a board and rest, covered, for 2 minutes.
Meanwhile, chargrill the limes, cut-side down, for 3 minutes or until the flesh begins to char. Remove from the barbecue or chargrill pan. Add tortillas and cook, turning halfway, for 1 minute or until lightly charred and warmed through.
Roughly flake or cut the fish into large chunks and divide among the tortillas. Top with cabbage, pico de gallo, sour cream and a sprinkle of coriander leaves. Serve immediately with the limes to squeeze over.