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1/4 teaspoon ground red pepper

1 teaspoon dried oregano

1-1/2 teaspoons salt

1 pound mild firm white fish (such as tilapia or catfish), cut into 1×3-inch strips

2 tablespoons olive or vegetable oil

1/4 cup finely chopped white onion

1/4 cup fresh cilantro sprigs and leaves finely chopped

3 cups shredded Romaine lettuce

2 cups shredded red cabbage

1 lime, juiced

1 medium jalapeño or small Serrano, finely chopped

2 ripe medium tomatoes, diced

2 ripe avocados from Mexico, diced

8 (7-inch) flour tortillas, warmed*

Nutritional Info

  • Per serving: 571.36 calories, 34.78 g protein, 56.37 g carbs, 9.31 g fiber, 24.30 g fat (5.05 g saturated)


In shallow bowl, combine oregano, 1/2 teaspoon of the salt, red pepper and 1 tablespoon of the oil; coat fish with seasoning mixture. In large grill-pan or skillet, heat remaining 1 tablespoon oil over medium heat; grill fish, turning once, until cooked through, 6 to 8 minutes.To serve: Place warm tortillas on flat surface. Place on half of each tortilla lettuce/cabbage mixture and fish, dividing equally; top with avocado pico de gallo. Fold tortilla in half over the filling. Serve immediately.

To heat tortillas: Place tortillas on a plate, cover with a dampened paper towel; microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in a cloth napkin to keep warm.

To prepare Avocado Pico de Gallo: Toss the diced avocados, diced tomatoes, onion, cilantro and jalapeño together in a mixing bowl. Add salt and lime juice. Let sit for a few minutes. The salsa can be made and refrigerated for up to 1-2 hours. Gently stir before serving.