Healthy Cooking from H-E-B
1/2avocado, peeled & chopped,
*juice of 1 lime,
2lb.cod or tilapia fillets,
2H-E-B Corn Tortillas, cut into thin strips,
1c.H-E-B Fresher Lasting Salsa,
4c.fine shredded cabbage,
1Combine avocado slices and lime-juice in a small bowl and set aside.
2Arrange fish fillets on prepared baking sheet and season to taste with salt and pepper. Cover the fish with plastic wrap and keep refrigerated until ready to grill.
3Spray a fish grilling rack with non-stick cooking spray to prevent sticking. 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 begins to flake in center. Cut the fish into 1-inch strips.
4Meanwhile, 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.
5Layer the cabbage salsa mixture, cilantro, avocado slices and grilled fish in a salad bowl and toss gently. Top with the two crunchy tortilla strips and serve.
Calories: 260, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 85mg, Sodium: 310mg, Carbohydrates: 13g, Dietary Fiber: 3g, Sugar: 3g, Protein: 38g