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Nutrition Facts
Serving Size 192 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 530 mg 22%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 18 g
Vitamin A 8% Iron 10%
Vitamin C 30% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Fish Tacos

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
12  People


Recipe makes 12 Servings

1 Large Hass avocado, peeled and chopped
3 lime, 1 juiced, 2 sliced
8 pollock fish fillets
1 Tsp H-E-B Texas Originals Chicken Fajita Spice Blend
1/8 Tsp kosher salt
1/8 Tsp black pepper
2 cup(s) H-E-B Pico de Gallo, medium
2 cup(s) green cabbage, shredded
12 H-E-B Flour Tortillas
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Combine avocado slices and lime juice in small bowl and set aside.
Arrange fish fillets on baking sheet and sprinkle with fajita seasoning, salt and pepper.
Cover fish with plastic wrap and keep refrigerated until ready to grill.
Prepare charcoal or gas grill for cooking (375°F) and spray a fish grilling rack with nonstick cooking spray.
Place fish in the grilling rack and grill each side for 3-4 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 and a slice of avocado with lime juice.
Wrap each fish taco in a foil sheet to keep warm and serve immediately.



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