Fresh fish tacos with white fish, green cabbage, avocado and Mexican cheese will delight the taste buds on a spring day!
Ingredients
- 1 Tbsp. olive oil
- 1 lb. white fish (halibut or cod)
- salt for taste
- pepper for taste
- 1 cup green cabbage shredded
- 1 Tbsp. cider vinegar
- 1 dz. BUENO® Grandma's® 100 Calorie Tortillas
- 1 Avocado diced
- 4 oz. Mexican cotija cheese
- 1 cup BUENO® Tomatillo Salsa, optional
Servings: 3 oz. tacos
Units:
Instructions
- Heat oven on high broil.
- Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add fish fillets and cook until fish flakes easily with fork; approximately 10-15 minutes. Add salt and pepper, if desired.
- Flake fish for taco assembly.
- Prepare cabbage by mixing with cider vinegar and set aside.
- Place tortillas in a single layer on a cookie sheet and place in oven to warm for 2 minutes; flip once.
- Assemble tacos by layering fish, cabbage, avocado and cheese. Add salsa if desired.
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