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Ingredients
- 5 limes, for juice
- 1 bunch fresh cilantro
- 2 ripe Hass avocados
- 4 (4 oz) firm white fish fillets (such as corvina, cobia, or mahi-mahi; about 1 lb)
- 2 ¼ teaspoons carne asada seasoning, divided
- 1 ½ cups pico de gallo (or salsa)
- 2 teaspoons hot pepper sauce (+ additional, optional for serving)
- Tortilla chips (optional for serving)
Steps
- Bring large stockpot of water to a boil. Juice limes (5 tablespoons). Chop cilantro (1 cup). Halve avocados, remove pits and flesh, and cut flesh into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and ¼ teaspoon seasoning; mash coarsely and chill until ready to serve.
- Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, until fish flakes easily and is 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then stir (fold) in fish.
- Chill fish mixture 30 minutes (or overnight). Serve fish salad and avocado mixture with additional hot sauce and tortilla chips, if using.
Amount per ¼ recipe serving: Calories 320, Total Fat 16g, Sat Fat 2.5g, Trans Fat 0g, Chol 105mg, Sodium 830mg, Total Carb 21g, Fiber 7g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 25%