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
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 plastic 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 minutes or until fish begins to flake in center.
Meanwhile, combine pico de gallo and shredded cabbage in a bowl and set aside. Wrap the tortillas 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 keep warm and serve immediately.
No Nutritional Information Available