TLC Cooking "Tex-Mex Fish Tacos"

Tex-Mex Fish Tacos

$Tex-Mex Fish Tacos Photo$

Tex-Mex Fish Tacos

Hands On 45 minutes
Total Time 45 minutes

YIELD Makes 4 servings (3 tacos each)
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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:

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.
Prepare Salsa: Combine all salsa ingredients in medium bowl; set aside.
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.

This recipe appears in: Fish

NUTRITIONAL INFORMATION: