Seared Fish Tacos with Cherry Tomato Pico de Gallo

1. 1

   In a medium bowl, toss the tomatoes with the chile, shallot, cilantro and lime juice.

2. 2

   Season with salt and let stand for 10 minutes, stirring occasionally.

3. 3

   Meanwhile, in a large nonstick skillet, heat the olive oil.

4. 4

   Season the fish with salt, add it to the skillet and cook over high heat, stirring frequently, until nicely browned all over and opaque throughout, 4 to 5 minutes.

5. 5

   On a microwave-safe plate, warm the tortillas in the microwave at high power for 30 seconds, until soft and pliable.

6. 6

   Transfer the fish to the tortillas and top with the pico de gallo.

7. 7

   Fold the tortillas over the filling and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.