1 pkg. (8 oz.) H-E-B Fresher Lasting Avocado Chunks, sliced
* juice of 1 lime
6 frozen Hill Country Fare Pollock or Whiting Fillets, thawed
12 H-E-B White or Yellow Corn Tortillas
1 container (12 oz.) H-E-B Fresher Lasting Pico de Gallo, hot, medium or mild
3 cups shredded cabbage
1/2 cup H-E-B Texas Twist Serrano Ranch Dressing, optional
Heat oven to 450 degrees F. Spray a baking sheet with non-stick cooking spray and set aside. 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. Spray tops of fillets with non-stick cooking spray. Bake in oven on lower rack for 8 to 10 minutes or until fish flakes easily with a fork. Set baked fish aside and keep warm.
To heat tortillas in the microwave, place tortillas in a plastic bag and heat on High power for 1 minute or until soft and pliable. Place 1/2 of a cooked fish fillet in each tortilla and top with 2 to 3 Tablespoons each pico de gallo and 1/4 cup shredded cabbage. Add a slice of avocado to each taco and serve hot.
No Nutritional Information Available
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