Fish Tacos with Poblano Pepper Pico de Gallo

Make these fish tacos with poblano pepper pico de gallo on the grill! Perfect lunch or dinner for a hot, summer day.

Course Dinner | Lunch

Cuisine Mexican

Prep Time 5

Cook Time 15

Chill Time 30

Total Time 50

Servings servings

Calories 134.3kcal

2 cups roasted poblano peppers de-skinned, de-seeded and chopped into ½-inch pieces (about 4 medium poblano peppers)
1 ½ cups white onion diced
3 cups Roma tomatoes diced
1 cup cilantro roughly chopped
2 tablespoons habanero hot sauce
½ cup lime juice
½ tablespoon kosher salt

Lightly butter a tin pan. Salt and pepper a piece of fish on both sides, then place on the buttered tin. Cook on the grill until the fish is flaky, 6-8 minutes depending on the thickness of your fish. Remove from the grill.
To make the pico de gallo, combine the poblano peppers, onion, tomatoes, cilantro, El Yucateco Caribbean Habanero Sauce, lime juice and salt in a bowl. Mix until well-combined. Refrigerate for 30 minutes before using.
To assemble your fish tacos, heat a tortilla in the microwave or on the grill. Place cooked fish, 2-3 tablespoons pico de gallo and a few dashes of hot sauce on the tortilla.