Eating these light and fresh tacos instantly transports me to a coastal beach vacation. I prefer using fresh tilapia for these since it’s available year-round and the thickness is a good fit for a small taco. Make a double batch of the pico de gallo for chips and dip!
FOR PICO DE GALLO:
1 large tomato, diced 1/4 inch, or 6 mm (1 cup, or 180 g)
1/3 cup (55 g) red onion, diced 1/4 inch (6 mm)
2 tablespoons (28 ml) lime juice
2 tablespoons (2 g) chopped cilantro
1 teaspoon (3 g) seeded, deveined, minced ...