Tex-Mex Fish Tacos Recipe

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

Recipe concept developed by The Culinary Institute of America

Prep Time
Total Time
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  • 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

Total Fat
Serving Size: 4 servings (3 tacos each)
View Complete Nutrition Information >


  1. 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.
  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.
Nutrition Information close
Amount per Serving
Calories 417  
  % Daily Value*
Total fat 15 g 23%
Saturated fat 2 g 11%
Cholesterol 66 MG 22%
Sodium 481 MG 20%
Carbohydrate 48 g 16%
Dietary fiber 12 g 48%
Sugars 5 g
Protein 25 g
Vitamin A   37%
Vitamin C   47%
Calcium   15%
Iron   14%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
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