Gluten Free, Keto, Sides & Condiments, Vegan and Vegetarian, Vegetable Stock Recipes

Pico De Gallo

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  • 5 roma tomatoes, deseeded and finely diced
  • 3 lebanese cucumbers, deseeded, very finely diced
  • 1/4 red onion, very finely diced
  • juice of half a lime
  • splash of good olive oil
  • 1/2 tsp Urban Forager Vegetable Stock Concentrate
  • 1/2 bunch coriander, finely chopped

Combine all ingredients


  1. In a glass or ceramic dish, mix the marinade ingredients together
  2. Add fish and mix through until coated
  3. Marinate for a minimum of 2 hours or overnight in the refrigerator
  4. Prepare taco dressing, cabbage and pico de gallo in the mean time
  5. Once marinated for a sufficient amount of time, bring fish to room temperature if refrigerated
  6. Coat pieces with panko
  7. Shallow fry on medium-high heat until just cooked through

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