There’s something undeniably satisfying about fish tacos—the warm, spiced fillets tucked into soft tortillas, the crunch of fresh toppings, the bright pop of citrus. It’s a meal that feels a little indulgent but still light and balanced. In this version, there’s a small but surprising twist that takes things to the next level: prunes.
Yes, prunes.
Often overlooked or typecast as a “functional food,” prunes bring more than just digestive benefits to the table. When finely chopped and folded into a sweet-tangy Pico de Gallo, they add a rich depth of flavour and a hint of natural sweetness that balances the heat of the spices beautifully. And their nutritional perks—fibre, potassium, antioxidants—quietly support everything from blood sugar regulation to bone health, making them a smart addition for anyone looking to nourish their body without compromising on taste.
The result? A restaurant-worthy taco night that delivers on flavour and function. Plus, any leftover Pico makes a versatile topping for everything from grain bowls to morning eggs.
Fish Tacos with Prunes Pico de Gallo
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 servings
Ingredients:
Pico de Gallo
- 1 cup (250 ml) California prunes, finely diced
- ½ onion, finely diced
- 1 jalapeno pepper, seeded and finely chopped
- 1 tbsp (15 ml) lime juice
- 2 large tomatoes, finely chopped
- ¼ cup (60 ml) fresh chopped cilantro
- Pinch salt
Fish Tacos
- 1½ tsp (8 ml) dried oregano
- 1 tsp (5 ml) paprika
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) cayenne pepper (optional if you like it spicy)
- 2 tsp (2 ml) extra virgin olive oil – divided
- 1.5 lbs (680 grams) haddock or other whitefish
- 12 corn tortillas (4 inch/10 cm diameter)
- Fresh chopped cilantro, for garnish
Directions:
- In a small bowl, combine prunes, onion, jalapeno, lime juice, tomato and cilantro. Stir well, add salt to taste and set aside.
- To make fish: In a small bowl, combine oregano, paprika, salt and cayenne pepper (if using). Brush fish fillets with 1 tsp oil and sprinkle with spice mixture to coat one side. Add remaining tsp oil to a pan set over medium heat. Pan-fry until fish flakes easily with fork (10 minutes per inch of thickness).
- To serve: Top tortilla with fish and pico de gallo. Garnish with cilantro. Refrigerate leftover pico de gallo.
Recipe courtesy of News Canada via Californiaprunes.ca.
