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TEX-MEX FISH TACOS

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 4
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 Culinary Circle Extra Virgin Olive Oil
  • 1 teaspoon granulated sugar
  • 1 cup julienned jicama
  • 1 cup shredded napa cabbage
  • 1/4 cup shredded carrot
  • 12 6 inch white corn tortillas
  • 1 large avocado, cut into 24 slices
DIRECTIONS

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.