Grilled Fish Taco Surprise Salad
1/2 avocado, peeled & chopped
* juice of 1 lime
2 lb. cod or tilapia fillets
2 H-E-B Corn Tortillas, cut into thin strips
1 c. H-E-B Fresher Lasting Salsa
4 c. fine shredded cabbage
1/2 c. chopped cilantro
Combine avocado slices and lime-juice in a small bowl and set aside.
Arrange fish fillets on prepared baking sheet and season to taste with
salt and pepper. Cover the fish with plastic wrap and keep refrigera
ted until ready to grill.
Spray a fish grilling rack with non-stick cooking spray to prevent sti
cking. Prepare charcoal or gas grill for cooking (375°F). Place
seasoned fish fillets in the grilling rack and secure its lid rack.
Grill each side of the fish fillets for 3 to 4 minutes or until fish b
egins to flake in center. Cut the fish into 1-inch strips.
Meanwhile, combine the Fresher Lasting Salsa and shredded cabbage in a
bowl and set aside. Wrap the tortillas strips in paper towels and mi
crowave on High power for 30 seconds or until crunchy and set aside.
Layer the cabbage salsa mixture, cilantro, avocado slices and grilled
fish in a salad bowl and toss gently. Top with the two crunchy torti
lla strips and serve.
Calories: 260, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 85mg, So
dium: 310mg, Carbohydrates: 13g, Dietary Fiber: 3g, Sugar: 3g, Protei
Healthy Cooking from H-E-B