Street Tacos with Just Peachie Pico de Gallo

Serves 2 (2 tacos each)


Pico de Gallo
  • 2 tsp. of Carlson The Very Finest Fish Oil, just peachie
  • ¼ cup of chopped tomato
  • ¼ cup of chopped yellow bell pepper
  • 1 Tbsp. of minced jalapeno pepper
  • ¼ cup of minced red onion
  • 2 Tbsp. chopped cilantro
  • Dash of hot pepper sauce, optional
  • 4 six-inch corn tortillas
  • 4 oz. grilled chicken, thinly sliced
  • ¼ cup of crumbled Queso or Cotija cheese
  • Lime wedges


  1. Combine the Pico de Gallo ingredients; stir until well mixed.
  2. Warm the tortillas in a skillet or grill pan over medium heat for 1 minute on each side.
  3. Divide the chicken evenly among the tortillas.
  4. Top each tortilla with Pico de Gallo and the crumbled Queso.
  5. Serve tacos with lime wedges and extra chopped cilantro.