Children's Hospital Colorado

Healthy Eating for Families: Recipe for Pico de Gallo and Fish Tacos

A close-up of a fish taco with purple cabbage and a purple circle over it that says Pico de Gallo & Fish Tacos.

Pico de Gallo


  • 4 tomatoes
  • 1 onion
  • 1 bunch of cilantro
  • 1 jalapeno
  • 1 pineapple or Mango
  • 2 limes (juiced)
  • salt and pepper to taste


  1. Cut the onion, tomato and jalapeno into small pieces
  2. Clean and chop the cilantro
  3. Place all the ingredients into a bowl, add the lime juice and season to taste.

Fish Tacos


  • 2-3 pounds of Tilapia
  • 1 package of Tortillas
  • 1 romaine heart or 1 purple cabbage
  • 3 avocados (optional)
  • lemon pepper seasoning


  1. Marinate the tilapia with the lemon pepper seasoning
  2. Wash and cut the romaine/cabbage
  3. Cut the avocado
  4. Heat a nonstick sauté pan over medium-high heat. When it’s hot enough, spray pan with oil.
  5. Place the fish fillets in the pan and cook them approximately 4 minutes on one side, flip and cook another 2 minutes until fish flakes easily with a fork.
  6. Heat the tortillas in a different pan.
  7. Place the fish fillets inside the tortilla, add lettuce/cabbage and avocados on top.
  8. Top with pico de gallo and enjoy!

Credit: Recipe created by Zaira Acevedo