Baked Fish Tacos with Avocado

8
Servings Made

Courtesy of Eating Well

Instead of deep-frying, the fish fillets in this quick-and-easy 5-ingredient recipe are coated with a flavorful seasoning blend and baked. Several varieties of flaky white fish can be used for these tacos. When you go to the market to purchase fish, the best strategy is to be flexible and choose the freshest variety that day.

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

Directions

1. Preheat oven to 400 degrees 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. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
3. To assemble tacos, place 1 or 2 pieces of fish, 2 slices of avocado and 1 tablespoon of pico de gallo in each tortilla.

Nutrition per serving (2 tacos)

MyPlate Food Groups