1 lbs Mild firm white fish cut into 1x3-inch strips such as tilapia or catfish
2 tbsp olive or vegetable oil
1/4 cup white onion finely chopped
1/4 cup Fresh cilantro springs and leaves finely chopped
3 cups Romaine lettuce Shredded
2 cup red cabbage Shredded
1 lime juiced
1 medium Jalapeño or small Serrano Finely chopped
2 medium tomatoes diced
2 Ripe Avocados From Mexico Diced
8 flour tortillas Warmed
In shallow bowl, combine oregano, 1/2 teaspoon of the salt, red pepper and 1 tablespoon of the oil; coat fish with seasoning mixture.
In large grill-pan or skillet, heat remaining 1 tablespoon oil over medium heat; grill fish, turning once, until cooked through, 6 to 8 minutes.
To serve: Place warm tortillas on flat surface.
Place on half of each tortilla lettuce/cabbage mixture and fish, dividing equally; top with avocado pico de gallo.
Fold tortilla in half over the filling. Serve immediately.
To Heat Tortillas: Place tortillas on a plate, cover with a dampened paper towel; microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in a cloth napkin to keep warm.
To Prepare Avocado Pico de Gallo: Toss the diced avocados, diced tomatoes, onion, cilantro and jalapeño together in a mixing bowl.
Add salt and lime juice.
Let sit for a few minutes.
The salsa can be made and refrigerated for up to 1-2 hours. Gently stir before serving.
Grilled Fish Tacos with Avocado Pico de Gallo
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 24g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 56g
Dietary Fiber 9g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!