Crunchy Pico de Gallo for Fish Tacos (with Pickled Onion!)
Español Let’s be real—the best part of a fish taco is what’s on top. And this pico de gallo for fish tacos is el toque perfecto. It’s fresh, tangy, a little spicy, and packed with crunch from shredded carrot and red cabbage. And if you top it off with my quick pickled red onion with serrano, ya te volaste la barda.
This isn’t your typical pico de gallo. It’s the Mexican-style topping I grew up with—made to elevate fish tacos, shrimp tacos, or even grilled veggies. Plus, it takes less than 10 minutes to make. ¡Vámonos!
Why You’ll Love This Fish Taco Pico de Gallo
- Made with fresh, colorful veggies
- Bright and tangy from lemon juice and vinegar
- Perfect for Baja fish tacos, shrimp, or blackened cod
- Includes quick pickled onions for next-level flavor
- No tomato-only salsa here—this is crunchy, vibrant, and super satisfying
Ingredients for Fish Taco Pico de Gallo
For the Pico:
- 1 cup shredded carrot
- ½ cup chopped cilantro
- 1 cup chopped tomato
- 1 cup shredded red cabbage
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup white or apple cider vinegar
- ½ teaspoon oregano
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
For the Pickled Onions:
- 1 red onion, thinly sliced
- 1 tablespoon soy sauce
- 1 serrano pepper seeded and sliced
- ¼ cup lime juice
- ½ teaspoon salt
- ¼ teaspoon oregano
How to Make It
Pico de Gallo:
- Chop all your veggies: tomato, carrot, cabbage, and cilantro.
- In a bowl, combine with salt, pepper, oregano, vinegar, lemon juice, and olive oil.
- Let it sit for 5–10 minutes so the flavors come together. That’s it!
Pickled Onions:
- Combine sliced onion, soy sauce, lime juice, serrano, salt, and oregano in a bowl.
- Let rest for at least 20 minutes. The longer it sits, the better it tastes.
- Serve on top of your pico or keep separate to add as a tangy garnish.
How to Use This Crunchy Pico
While this pico de gallo is made for fish tacos, here are other ideas:
- Topping for shrimp tacos, grilled fish, or tofu tacos
- Add to taco bowls or rice plates
- Use it as a side salad for grilled meats or fish
- Try it over avocado toast or even spooned over sopes
FAQs
Is this the same as traditional pico de gallo?
Nope! Traditional pico is mostly tomato, onion, and cilantro. This version is crunchier and tangier—perfect for tacos.
Can I make it ahead of time?
Yes, but it’s best enjoyed within 24 hours for the freshest crunch.
Is this spicy?
The pico itself is mild, but the pickled onions add heat with serrano. Adjust as you like!
Try it with my chipotle dressing or creamy avocado sauce and ufff… ya estás lista para la taquiza.
¡Provechito, amiga!
More Recipes from My Blog
Check out these fresh and flavorful companions:
- Creamy Chipotle Dressing for Tacos – Smoky, spicy, and perfect for fish tacos.
- Mexican Chicken Salad with Poblano and Corn – Cool, crunchy, and full of sabor.
- Avocado and Cream Cheese Dip – Great as a spread or taco side.
Pico de gallo for fish tacos
Ingredients
For the Pico:
- 1 cup shredded carrot
- 1/2 cup chopped cilantro
- 1 cup chopped tomato
- 1 cup shredded red cabbage
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup white or apple cider vinegar
- 1/2 tsp oregano
- 1/4 cup fresh lemon juice
- 3 tbsp olive oil
For the Pickled Onions:
- 1 red onion thinly sliced
- 1 tbsp soy sauce
- 1 serrano pepper seeded and sliced
- 1/4 cup lime juice
- 1/2 tsp salt
- 1/4 tsp oregano
Instructions
Pico de gallo
- Chop all your veggies: tomato, carrot, cabbage, and cilantro.
- In a bowl, combine with salt, pepper, oregano, vinegar, lemon juice, and olive oil.
- Let it sit for 5–10 minutes so the flavors come together. That’s it!
Pickled Onions:
- Combine sliced onion, soy sauce, lime juice, serrano, salt, and oregano in a bowl.
- Let rest for at least 20 minutes. The longer it sits, the better it tastes.
- Serve on top of your pico or keep separate to add as a tangy garnish.
