Tex-Mex Fish Tacos

(8 ratings)
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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

  • 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 extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 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 slices
  1. 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.
  2. Prepare Salsa: Combine all salsa ingredients in medium bowl; set aside.
  3. 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.
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Nutrition Information
Calories: 417 View complete nutrition information
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