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Tex-Mex Fish Tacos
Hands On: 45 minutes
Total Time: 45 minutes
Yield: Makes 4 servings (3 tacos each)
Warm corn tortillas filled with pan-grilled white fish, a crisp and colorful jicama-vegetable blend plus an 'anytime-of-the-year' tomato salsa.
Ingredients:
Fish
1
pound pollock or cod fillets, thawed if frozen
1/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
PAM® Grilling Spray
Salsa
1
can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1/3
cup finely chopped red onion
1
tablespoon minced jalapeno pepper
1
tablespoon chopped fresh cilantro
2
teaspoons minced garlic
2
tablespoons fresh lime juice
1
tablespoon extra virgin olive oil
1
teaspoon granulated sugar
1/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
Tacos
1
cup julienned jicama
1
cup shredded napa cabbage
1/4
cup shredded carrot
12
white corn tortillas (6 inch), heated
1
large avocado, cut into 24 slices
Preparation:
1.
Prepare Fish: Sprinkle fish with salt and pepper. Spray grill pan with grilling spray; heat over medium-high heat until hot. Place fish in pan and cook 5 to 7 minutes on each side or until fish flakes easily with fork. Cool slightly and shred.
2.
Prepare Salsa: Combine all salsa ingredients in medium bowl; set aside.
3.
Complete Tacos: Combine jicama, cabbage and carrot in medium bowl. Place 2 tablespoons fish in middle of each tortilla. Top with about 1/4 cup jicama mixture, 2 tablespoons salsa and 2 slices avocado. Fold in half; serve immediately.
Nutritional Information:
| Serving Size: 3 tacos | |
| Calories | 413 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Cholesterol | <66 mg |
| Sodium | 544 mg |
| Carbohydrate | 48 g |
| Dietary Fiber | 12 g |
| Sugars | 5 g |
| Protein | 25 g |
| Vitamin | 35 % |
| Vitamn C | 51 % |
| Calcium | 16 % |
| Iron | 12 % |
This recipe appears in:
Fish
