Michelle's Recipe

Fish (Pollock) Tacos

Category: Lunch and Salads

1 Avocado, peeled and sliced
Juice of 1 lime
6 frozen pollock fillets, thawed (of course, fresh can be used)
12 corn or flour tortillas
2 C pico de gallo
2 C shredded cabbage

Heat oven to 425. Spray baking sheet w/non-stick cooking spray. Combine avocado slices and lime juice in small bowl and set aside.

Arrange fish fillets on baking sheet and season to taste with salt and freshly ground black pepper. Bake in oven on lower rack 8 - 10 min., or until fish flakes easily with a fork. Set baked fish aside and keep warm.

To heat tortillas in microwave, place tortillas in plastic bag and heat on high for 1 min., or until soft and pliable. Or, heat them one at a time over a low-ish flame on the stove, turning and flipping with tongs until warm. Place 1/2 a cooked fillet on each tortilla and top with 3 Tbsp ea. pico de gallo and cabbage. Add a slice of avocado to each taco and serve hot.

6 servings -at- 2 tacos each.