Tex-Mex Fish Tacos
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 45
Servings: 4
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 154 mg | 15% |
Carbohydrate | 48 g | 16% |
Cholesterol | 66 mg | 22% |
Total Fat | 15 g | 23% |
Iron | 3 mg | 14% |
Calories | 417 kcal | 21% |
Sodium | 481 mg | 20% |
Protein | 25 g | 50% |
Saturated Fat | 2 g | 11% |
Sugars | 5 g | 1% |
Vitamin C | 28 mg | 47% |
Prepare Fish: Sprinkle fish with salt and pepper. Spray grill pan with grilling spray; heat over medium-high heat. Place fish in pan and cook 5 to 7 minutes on each side or until fish flakes easily with fork (145°F). 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.
Tex-Mex Fish Tacos