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Tacos & Burritos

Grilled Fish Tacos with Avocado Pico de Gallo

Name: Grilled Fish Tacos with Avocado Pico de Gallo
Yield: 4
Cuisine: Tacos & Burritos
Ingredients: 2 ea. Avocados From Mexico, diced; 2 ea. medium tomatos, diced; 1 ea. medium jalapeño or small serrano, finely chopped; 1/4 c. white onion, finely chopped; 1/4 c. fresh cilantro sprigs and leaves, finely chopped; 1 ea. lime, juiced; 1-1/2 t. salt, divided; 2 T. olive or vegetable oil, divided; 1 t. dried oregano; 1/4 t. ground red pepper; 1 lb. mild firm white fish (such as tilapia or catfish), cut into 1" by 3" strips; 8 ea. flour tortillas, warmed; 3 c. romaine lettuce, shredded; 2 c. red cabbage, shredded

4 Servings

540 Cals

2 ea. Avocados From Mexico, diced

2 ea. medium tomatos, diced

1 ea. medium jalapeño or small serrano, finely chopped

1/4 c. white onion, finely chopped

1/4 c. fresh cilantro sprigs and leaves, finely chopped

1 ea. lime, juiced

1-1/2 t. salt, divided

2 T. olive or vegetable oil, divided

1 t. dried oregano

1/4 t. ground red pepper

1 lb. mild firm white fish (such as tilapia or catfish), cut into 1" by 3" strips

8 ea. flour tortillas, warmed

3 c. romaine lettuce, shredded

2 c. red cabbage, shredded

Amount per serving 4

Serving Size

Calories 540

Daily Value*

Total Fat 28g 36%

Saturated Fat 4.5g 24%

Trans Fat0g

Cholesterol 55mg 19%

Sodium 1380mg 60%

Total Carbohydrate 55g 17%

Dietary Fiber 11g 39%

Total Sugars 8g

Includes 0g Added Sugars 0%

Protein 31g

Vitamin A mg

Vitamin C mg

Vitamin D 4mcg 20%

Calcium 128mg 10

Iron 4mg 25

Potassium 1210mg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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!

To prepare Avocado Pico de Gallo: Toss the diced avocados, diced tomatoes, jalapeño, onion, and cilantro together in a mixing bowl. Add lime juice and 1 teaspoon of salt. Set aside. The salsa can be made and refrigerated for up to 1-2 hours. Gently stir before serving.

In shallow bowl, combine 1 tablespoon of the oil, remaining 1/2 teaspoon of the salt, oregano, and red pepper. 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 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 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.

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