12 H-E-B Flour Tortillas
1 avocado, peeled and chopped
1 lime, juiced
8 frozen Hill Country Fare Pollock Fillets
• salt and pepper, to taste
2 cups H-E-B Ready, Fresh, Go!® Pico de Gallo
2 cups cabbage, shredded
2 limes, sliced into wedges
Combine avocado slices and lime juice in small bowl and set aside.
Arrange fish fillets on baking sheet and sprinkle with fajita seasonin
g. Cover fish with plastic wrap and keep refrigerated until ready to g
Spray a fish grilling rack with nonstick cooking spray. Prepare charco
al or gas grill for cooking (375°F). Place fish in the grilling ra
ck and grill each side for 3 to 4 minutes or until fish begins to flak
e in center.
Meanwhile, combine pico de gallo and shredded cabbage in a bowl and se
t aside. Wrap the tortillas in plastic wrap and heat them on high pow
er for 1 minute and 15 seconds or until soft and pliable.
Place 1/3 cooked fish fillet in each tortilla and top with 1/4 cup pic
o de gallo mixture, a slice of avocado, and a teaspoon of dressing. W
rap each fish taco in a foil sheet to keep warm and serve immediately.
No Nutritional Information Available
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