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)
Preparation:
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.