Categories: Tex-Mex Recipes

Ingredients

• Salsa:
• 2 medium oranges, peeled and segmented
• 1 large avocado, peeled and pitted
• 2 Tbsp. fresh lime juice
• 1/2 cup sliced green onions
• 1/2 cup chopped cilantro or 2 Tbsp. dried cilantro
• Crushed red pepper flakes, if desired
• Salt, if desired
• 6 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
• 2 Tbsp. olive, canola, peanut or grapeseed oil
• 1 tsp. lemon pepper seasoning
• 2 Tbsp. fresh lime juice
• 12 thin corn tortillas (6 to 8 inch)

Directions

1. Prepare salsa: Cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions, and cilantro in bowl. Add pepper flakes and salt to taste, set aside.
2. Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over; cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout.
4. Season with lemon pepper. Sprinkle fillets with lime juice, break into small chunks. Spoon whitefish chunks and about 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

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