< Back

Ingredients

  • 1 tablespoon avocado oil
  • 2 teaspoons no-salt-added Mexican-style seasoning blend
  • ½ teaspoon salt
  • 1 pound flaky white fish fillets, such as cod, haddock or mahi mahi, cut into 8 or 16 pieces
  • 1 avocado, cut into 16 slices
  • ½ cup pico de gallo
  • 8 corn tortillas, warmed

Instructions

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Stir oil, seasoning blend and salt together in a medium bowl. Add fish and toss to coat.
  3. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
  4. To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 tablespoon pico de gallo in each tortilla.

Recipe by: Carolyn Casner

If you’ve liked this page, please give us a thumbs up on Facebook.