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pico de gallo

Pico de gallo for fish tacos

This crunchy pico de gallo for fish tacos is my go-to when I want something fast, fresh, and full of Mexican flavor. It’s more than a topping—it’s a game changer.
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Prep Time 5 minutes

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.
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