Prune Pico de Gallo Fish Tacos

These fish tacos are about to be your next grilling obsession. Crisp cabbage, bright prune pico de gallo, and spicy fish all come together in this flavorful dish that’s sure to be a hit on your next taco night!

Prep Time 15 mins

Cook Time 10 - 12 min

serving: 2 Tacos

Calories: 340

1/4 cup diced Sunsweet Amaz!n Prunes
3/4 cup diced tomatoes, seed removed
1/2 cup diced red or white onion
2 jalapeños, deveined, deseeded, and diced
1/4 cup chopped cilantro
Juice of half a lime, plus more to taste
1/2 tsp kosher salt, plus more to taste
1 lb cod, or other similar fish, skin removed
1 1/2 tsp chili powder
1 tbs extra virgin olive oil
1 cup thinly sliced purple cabbage, for garnish
1-2 limes, quartered, for garnish
6 corn tortillas, warmed

For the pico de gallo: Add the prunes, tomatoes, onions, jalapeños, cilantro, lime juice, and salt to a small bowl, and mix with a spoon to combine. Taste, and add any additional lime juice or salt as needed. Set aside.

Place the fish on a plate and lightly coat both sides with the olive oil. Sprinkle all sides evenly with the chili powder and season with kosher salt. Set aside.

Set a grill pan over medium high-heat and lightly brush with some olive oil or spray with non-stick cooking spray. Once the pan is hot, place the fish on the grill and let cook undisturbed for about 3-4 minutes.

Carefully flip the fish over and let cook for 2-3 minutes, or until the fish is flaky and cooked through. Carefully remove the fish from the skillet and portion out into 6 pieces.

To assemble the tacos, place a handful of cabbage into each warmed taco, followed by a portion of fish and a few generous scoops of pico de gallo. Serve with a slice of lime and enjoy

*Makes 6 tacos

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