Ingredients
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1 tablespoon avocado oil
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2 teaspoons no-salt-added Mexican-style seasoning blend
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½ teaspoon salt
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1 pound flaky white fish fillets, such as cod, haddock or mahi mahi, cut into 8 or 16 pieces
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1 avocado, cut into 16 slices
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½ cup pico de gallo
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8 corn tortillas, warmed
Directions
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Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Stir oil, seasoning blend and salt together in a medium bowl. Add fish and toss to coat. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
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To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 tablespoon pico de gallo in each tortilla.
