Fish Tacos with Corn Salsa
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Credit: Dawn Blatner, RDN, CSSD
Chef & Child Ingredient of the Month, January 2015
12 ounces white fish fillet (such as tilapia)
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup prepared salsa or pico de gallo
½ cup frozen corn, thawed
12 corn tortillas, warmed
2 cups pre-shredded slaw (cabbage, red cabbage, carrots)
1 avocado, sliced
¼ cup fresh lime juice (about 2 limes)
1. Preheat broiler. Mist fish with cooking spray, season with salt and pepper and place on foil-lined baking sheet.
2. Broil fish for about 8 minutes, until its internal temperature reaches 145ºF. Cut cooked fish into strips.
3. Mix salsa with corn. Serve cooked fish in tortillas topped with corn salsa, broccoli slaw and avocado. Drizzle with lime juice.
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