Prep: 20 Mins Cook: 15 Mins
Mexican, Caribbean locales and southern California are prime real-estate for fish tacos; juicy and sweet fish, sparked with fresh lime and crunchy cabbage makes a great meal inside a soft, warm tortilla. Toss in a little avocado, some salsa and a bit of r

Double Play Fish Tacos


  • 3 limes, juiced
  • 3/4 lbs. white fish fillets
  • 1 avocado, peeled, sliced
  • 1 head red cabbage, shredded
  • 1 red onion, thinly sliced
  • 1 (16-oz) ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 can (7-oz) corn
  • 1 package corn tortillas


Pour about 1/2 of lime juice into a 13x9x2-inch baking pan; reserve other half. Place fillets into pan; marinate for 5 minutes.

Place half of avocado slices, a quarter of the cabbage, half the red onion and one-half cup of salsa into separate, small bowls and set aside.

In a medium-size skillet, heat remaining 1/2 cup salsa to a simmer.
Add the fish, stirring so that fish is well coated and broken into pieces. Add the corn; cook 5 to 6 minutes or until fish is cooked thoroughly.

Remove from heat, squeeze remaining lime juice over fish and place in a serving bowl.

Set out cabbage, avocado, onion, 1 cup salsa and fish-corn mixture in bowls.

Place the tortillas on an oven rack and heat for 2 to 3 minutes, or until warmed and crispy. Fill tortillas as desired.

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