Easy fish tacos with pico de gallo from 100 Days of Real Food: Fast & Fabulous: The Easy and Delicious Way to Cut Out Processed Food (page 218) by Lisa Leake

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Notes about this recipe

  • mharriman on January 06, 2018

    Good. I used cod which I thawed from frozen state. The coating of flour and spices on fish chunks enhanced the fish and created a crisp exterior. We liked the chili and cumin seasoning. The pico de Gallo was pretty ho hum. I added sour cream, Monterey jack cheese, and avocado slices for toppings. Served with refried beans.

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