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

Ingredients

• 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

Directions