Hands On 45 minutes
Total Time 45 minutes
YIELD Makes 4 servings (3 tacos each)
Warm corn tortillas filled with pan-grilled white fish, a crisp and colorful jicama-vegetable blend plus an 'anytime-of-the-year' tomato salsa.
INGREDIENTS
Fish 1 pound pollock or cod fillets, thawed if frozen 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper PAM® Grilling Spray Salsa 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 Tacos 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 slicesPREPARATION:
- Prepare Fish: Sprinkle fish with salt and pepper. Spray grill pan with grilling spray; heat over medium-high heat until hot. Place fish in pan and cook 5 to 7 minutes on each side or until fish flakes easily with fork. 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.