Fish Tacos with Spicy Tomato Salsa
Fish fillets, marinated in lime juice, are quick-poached in salsa and served in warm corn tortillas topped with a mixture of shredded red cabbage, sliced avocado and salsa.
3/4 pound fish fillets
3 limes, juiced
1 quartered head red cabbage
1 avocado, peeled and sliced
1 3/4 cups frozen corn kernels, thawed
1 (16 ounce) jar ORTEGA Salsa - Thick & Chunky
8 corn tortillas
- Let the fish fillets (snapper, sole or other mild white fish) marinate in half of the lime juice for 5 minutes, while you prepare the other ingredients.
- Set aside in small bowls, shredded cabbage, peeled and sliced avocado, (drizzle avocado with 1 teaspoon of lime juice), and half of the salsa.
- In a medium-size sauté pan, heat the rest of the salsa to a simmer. Add the fish and corn, stirring well so that fish is coated and broken into pieces. Cook 5 to 6 minutes, or until fish is cooked through and flakes easily when forked. Remove from heat, spoon remaining lime juice over fish and place on a warm plate.
- Place the tortillas on the oven rack and heat for 2 to 3 minutes, or until warmed or crispy. Fill each taco with topping.
Makes 8 tacos.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.