Easy Fish Tacos + 100 Days of Real Food giveaway

Prep Time: 15 mins Cook Time: 15 mins

egg free

nut free

dairy free

gluten free


  • Pico de Gallo greek yogurt
  • 1 medium tomato, seeded and diced
  • 1/2 cup diced white onion
  • 1/2 serrano or jalapeno, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • pinch of kosher salt
  • Fish greek yogurt
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 pound white fish (cod, rockfish, tilapia), cut into 1 inch chunks
  • 2-3 tablespoons butter or olive oil
  • 1 lime, halved
  • whole grain corn or flour tortillas, for serving


1. Make the pico de gallo: In a medium bowl, toss together all the ingredients.

2. Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.

3. In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.

4. Serve the fish with warm tortillas and freshly made pico de gallo.