Taco Tuesday: Fish Tacos, Pico De Gallo, and Guac

As soon as summer time rolls around, it's all about FRESH and FAST in The Talamo household. This weekend Ives came over and we celebrated Cinco De Mayo with grilled halibut tacos, topped with Pico De Gallo and guacamole! Is anyone elses' mouth watering just thinking about it? Add some "healthy" margs and you have yourself a fine little date night in (for three!)... hopefully on your patio or somewhere in the sun!

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Serves 3-4

Pico De Gallo:

2-3 Roma tomatoes, diced (or 2 on the vine tomatoes)

1/2 of a medium red onion, diced

1/2 of a jalapeno, finely chopped

2 tablespoons cilantro, finely chopped

1/2 teaspoon garlic powder

1/2 of a lime, juiced

Salt and pepper (to taste)

How to:

1. In a medium bowl, combine tomato, onion, jalapeno, and cilantro.
2. Season with lime juice, garlic powder, salt and pepper.
3. Stir  and refrigerate before serving if possible, to let the flavors marinate!
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The Guacamole:

3 Avocados

1/4 of a  medium red onion, chopped

1 lime, squeezed

1/2 jalapeno, chopped

2 tablespoons cilantro, finely chopped

1 teaspoon garlic salt

How to:

1. Cut avocado in half, remove seed and score the inside with a blunt knife.
2. Remove flesh into a medium sized bowl.
3. Mash with a fork, add onion, cilantro, and season with lime juice, jalapeno, and garlic salt.
4. Stir  and serve!
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The Halibut:

1.25 pounds of Halibut (boneless if possible), we got ours from Fresh Fish Company in Loyal Heights, a quaint little fish market that hits all the cute factors!

Olive Oil

1/4 cup lemon juice

Salt and Pepper (to taste)

How to:

1. Rub Halibut with olive oil and season with lemon juice and salt and pepper to taste.
2. Grill on medium heat until the fish flakes easily with a fork (approximately 4-6 minutes on each side).

THE FINAL PRODUCTION: ‍

1. On corn tortillas or Siete (made with almond flour) tortillas, add halibut and top with Pico De Gallo and guacamole.  
2. Add extra salsa or your favorite hot sauce for an extra kick.