• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    45M

    Cook Time

    45M

    Total Time

    45M

    Serves

    4

    Ingredients

    • 1 pound pollock or cod fillets, thawed if frozen
    • 1 large avocado, cut into 24 slices
    • 1/4 teaspoon ground black pepper
    • PAM® Grilling Spray
    • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
    • 1/3 cup finely chopped red onion
    • 1 tablespoon minced jalapeno pepper
    • 1 tablespoon chopped fresh cilantro
    • 2 teaspoons minced garlic
    • 2 tablespoons fresh lime juice
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon granulated sugar
    • 1 cup julienned jicama
    • 1 cup shredded napa cabbage
    • 1/4 cup shredded carrot
    • 12 white corn tortillas (6 inch), heated
    • 1/4 teaspoon kosher salt

    Directions

    1. Prepare Fish: Sprinkle fish with salt and pepper. Spray grill pan with grilling spray; heat over medium-high heat. Place fish in pan and cook 5 to 7 minutes on each side or until fish flakes easily with fork (145°F). Cool slightly and shred.
    2. Prepare Salsa: Combine all salsa ingredients in medium bowl; set aside.
    3. Complete Tacos: Combine jicama, cabbage and carrot in medium bowl. Place 2 tablespoons fish in middle of each tortilla. Top with about 1/4 cup jicama mixture, 2 tablespoons salsa and 2 slices avocado. Fold in half; serve immediately.