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Grilled Fish Tacos
Prep Time:
20 minutes
Cook Time:
15 minutes
Makes:
12 servings
Ingredients

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

Directions


Combine avocado slices and lime juice in small bowl and set aside.
Arrange fish fillets on baking sheet and sprinkle with fajita seasoning. Cover fish with p
lastic wrap and keep refrigerated until ready to grill.
Spray a fish grilling rack with nonstick cooking spray. Prepare charcoal or gas grill for
cooking (375°F). Place fish in the grilling rack and grill each side for 3 to 4 minute
s or until fish begins to flake in center.
Meanwhile, combine pico de gallo and shredded cabbage in a bowl and set aside. Wrap the t
ortillas in plastic wrap and heat them on high power 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 pico de gallo mixture,
a slice of avocado, and a teaspoon of dressing. Wrap each fish taco in a foil sheet to ke
ep warm and serve immediately.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available