Categories: Tex-Mex Recipes

Ingredients

• 1 ripe avocado, peeled and chopped
• 1 small garlic clove, minced
• 1/2 to 1 tsp. minced jalapeno pepper OR hot pepper sauce to taste
• 1/8 tsp. salt
• 1 1/2 lb. Pollock fillets, cut in half crosswise
• 1/2 tsp. ground cumin
• 1/2 tsp chili powder
• 3 tsp. vegetable oil, divided use
• 3 tsp. vegetable oil, divided use
• 1 green bell pepper, cut into thin strips
• 1 cup hot or mild fresh tomato salsa
• 1/3 cup chopped cilantro
• 3 Tbsp. fresh lime juice
• 4 to 6 (8- inch) flour tortillas, warmed
• Light sour cream, chopped red onion and shredded lettuce for toppings

Directions

1. In a bowl, combine avocado, garlic, jalapeno pepper and salt; mash with fork. Set aside.
2. Coat Pollock with cumin and chili powder; season with salt and pepper.
3. In a large skillet, cook Pollock in 2 tsp. of the oil over medium high heat about 2 minutes per side or until fish flakes when tested with a fork; remove from pan; keep warm.
4. In the same skillet, cook green pepper in remaining oil 2 minutes or until tender-crisp. Stir in salsa, cilantro and lime juice; heat through.
5. At the table, fill tortillas with Pollock, salsa mixture and guacamole. Pass sour cream, onion and lettuce for topping.

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