California Queso Fresco Fish Tacos
Ingredients
Avocado Radish Salsa:
- 2 medium avocados chopped
- 1/3 cup finely chopped onion
- 3/4 cup diced radish
- 5 serrano chile peppers seeded and finely chopped
- 3 tablespoons cilantro finely chopped
- 1 clove garlic finely chopped
- 1 lime juice only
- salt to taste
- pepper to taste
Tacos:
- 1 1/2 pounds swordfish or other whitefish, steaks or fillets
- vegetable oil
- salt to taste
- pepper to taste
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 12 corn tortillas
- 6 ounces Real California Queso Fresco cheese crumbled
- 2 medium ripe tomatoes diced
- 1 cup shredded cabbage
Instructions
- To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
- Heat grill to medium heat.
- Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
- In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
- Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.
Notes
Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.
Nutrition
Sodium: 172mgCalcium: 119mgVitamin C: 13mgVitamin A: 443IUSugar: 2gFiber: 5gPotassium: 566mgCholesterol: 47mgCalories: 246kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 4gFat: 13gProtein: 16gCarbohydrates: 18gIron: 1mg
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