Mexican, Caribbean locales and southern
California are prime real-estate for fish tacos; juicy and sweet
fish, sparked with fresh lime and crunchy cabbage makes a great
meal inside a soft, warm tortilla. Toss in a little avocado,
some salsa and a bit of red onion.
Double Play Fish
Tacos
3 limes, juiced
3/4 pound white fish fillets
1 avocado, peeled and sliced
1 head red cabbage, shredded
1 red onion, thinly sliced
1 (16-ounce) jar thick and chunky salsa
1 (7-ounce) can corn
1 package corn tortillas
- Pour about 1/2 of lime juice into a 13x9x2-inch
baking pan; reserve other half. Place fillets into pan; marinate
for 5 minutes.
- Place half of avocado slices, a quarter
of the cabbage, half the red onion and one-half cup of salsa
into separate, small bowls and set aside.
- In a medium-size skillet, heat remaining
1/2 cup salsa to a simmer.
Add the fish, stirring so that fish is well coated and broken
into pieces. Add the corn; cook 5 to 6 minutes or until fish
is cooked thoroughly.
- Remove from heat, squeeze remaining lime
juice over fish and place in a serving bowl.
- Set out cabbage, avocado, onion, 1 cup
salsa and fish-corn mixture in bowls.
- Place the tortillas on an oven rack and
heat for 2 to 3 minutes, or until warmed and crispy. Fill tortillas
as desired.
Makes 6 servings.
Recipe is the property of Nestlé®
and Meals.com, used with permission.
