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. C
over the fish with plastic wrap and keep refrigerated until ready to grill.
Spray a fish grilling rack with non-stick cooking spray to prevent sticking. Prepare char
coal or gas grill for cooking (375°F). Place seasoned fish fillets in the grilling r
ack and secure its lid rack. Grill each side of the fish fillets for 3 to 4 minutes or un
til fish begins 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 microwave 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 bow
l and toss gently. Top with the two crunchy tortilla strips and serve.
Calories: 260, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 310mg, Carbohy
drates: 13g, Dietary Fiber: 3g, Sugar: 3g, Protein: 38g
Healthy Cooking from H-E-B