Tex-Mex Fish Tacos

Tex-Mex Fish Tacos

Tex-Mex Fish Tacos

Warm corn tortillas filled with pan-grilled white fish, a crisp and colorful jicama-vegetable blend plus an 'anytime-of-the-year' tomato salsa.

Hands On 45 minutes

Total Time 45 minutes


Makes 4 servings (3 tacos each)


1 pound pollock or cod fillets, thawed if frozen
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
PAM® Grilling Spray
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
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


  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 %



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