Active time: 20 minutes
Total: 25 minutes
Servings: 4
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:
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray
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.
To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 tablespoon pico de gallo in each tortilla.
Serving size: 2 tacos
Per Serving: 296 calories; protein 18.6g; carbohydrates 28.9g; dietary fiber 6.4g; sugars 2.8g; fat 12.6g; saturated fat 1.8g; cholesterol 44.6mg; vitamin a iu 263.3IU; vitamin c 6.2mg; folate 49.4mcg; calcium 52.9mg; iron 1.1mg; magnesium 67.9mg; potassium 559.2mg; sodium 521.4mg; thiamin 0.1mg.
Source: https://www.eatingwell.com/recipe/263566/baked-fish-tacos-with-avocado/
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