Crispy Fish Tacos with Pico de Gallo
30 min
Fish
17052
For 2 Portions
250 g
baked fish fillet, frozen
150 g
tomato
60 g
sour cream
10 g
cilantro, fresh
6
small tortilla
1
lime
1
jalapeño
1/2
red onion
1/2
romaine lettuce
2 pinch(es) of
sugar
1 tsp
Thai chili sauce (Sriracha)
salt
1. All set?
2. Preheat oven to 200°F (conventional, recommended) or 175°F (fan).
3. Stir together sour cream and sriracha for the sauce.