Taco Bonito

In honor of Cinco de Mayo tomorrow, channel your inner chica bonita with this savory fish taco with Pico de Gallo recipe, one of my favorites. To complete the meal, I added my version of guacamole for good measure!

Fish Taco

Taco Bonito

Fish Tacos

1lb fish filets (halibut, mahi mahi, sea bass or red snapper) cut into 4 pieces
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 cloves garlic pressed
1/4 teaspoon cumin
Kosher salt to taste
Freshly ground pepper to taste
4 taco shells

Combine oil, lime juice, garlic,cumin, salt and pepper in a bowl.Our over fish coating well. Marinate, covered in refrigerator, for 1-4 hours. Heat grill or broiler. Grill fish until cooked through and brown on both sides (about 5 minutes per side). To assemble, place 1 piece of fish in the center of each taco and spoon pico de gallo over top. Drizzle with dressing and serve. Serves: 2-4

Cilantro Dressing

Cilantro Dressing and Pico de Gallo

1/2 cup mayonnaise
1/4 cup freshly squeezed lime juice
1/2 teaspoon lime zest
1/2 teaspoon cumin
4 tablespoons chopped cilantro
Salt to taste

Combine mayonnaise, lime juice, lime zest, cumin, cilantro and salt in a food processor and blend well. Dressing can be made in advance and refrigerated.

Prep Time

Pico de Gallo (Salsa)

2 large tomatoes, diced
1 small red onion, chopped
1 small jalepeno pepper, seeded and minced
1/8 cup lime juice
1/4 cup chopped cilantro
Kosher salt to taste
Freshly ground black pepper, to taste

Combine tomatoes, onions, jalapeño, lime juice, cilantro, salt and pepper in a bowl. Let stand for 30-60 minutes at room temperature. This mixture will stay up to 3 days in refrigerator.

Holy Guacamole

2 avocados
1 jalapeno minced
2/3 cup cilantro
3 tablespoons of lime juice
Salt to taste

Using a fork, roughly mash the avocado. Add jalapeño, cilantro, lime juice and salt and continue to mash. Cover with plastic and refrigerate for 1 hour to blend flavors.

Cutest Couple


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