3/4 pound boneless fish fillets
3 limes, juiced
1 head red cabbage, quartered
1 3/4 cups frozen corn kernels, thawed
1 jar Newman's Own® All-Natural Bandito Salsa Hot
8 corn tortillas
Let the fish fillets marinate in half of the lime juice for 5 minutes
In small bowls, set aside shredded cabbage, peeled and sliced avocado, (drizzle avocado with 1 tsp of lime juice), and half of the salsa.
In a medium-size sauté pan, heat the rest of the salsa to a simmer. Add the fish and corn, stirring so that fish is broken into pieces. Cook 5 to 6 minutes, or until fish is cooked through and flakes easily when forked. Remove from heat, spoon remaining lime juice over fish and place on a warm plate.
Place the tortillas on the oven rack and heat for 2 to 3 minutes, or until warmed or crispy. Fill each taco with topping.
Print this recipe Print