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
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.