I love fish tacos, even more since I discovered Frontera Key Lime Cilantro Taco Skillet Sauce at Whole Food’s. My husband and I lived in Chicago for a while and enjoyed meals at Rick Bayless’ restaurant, Frontera Grill, so I was intrigued when I found this (one of many purchases that day that were not on my shopping list!). It’s a little spicy, so for family members who don’t handle spice well, make a simple black bean taco filling instead: combine one 15.5-oz. can black beans, rinsed and drained, with one 16 oz. jar of your favorite mild salsa; heat over medium-low heat until bubbly, and serve. Serves 4.
- 1 TBS olive oil
- 1 onion, thinly sliced
- 1 lb. mild white fish, cut into large chunks
- 1 package Frontera Key Lime Cilantro Taco Skillet Sauce with Roasted Tomatillo and Green Chile
- 6 7”-tortillas, preferably whole wheat
- 1 red pepper and 1 yellow pepper, diced
- a large handful of cilantro, chopped
- finely shredded cabbage, from the bagged produce section
- 1 avocado, chopped, and tossed with a little lime juice
- 8 oz. package shredded Monterey Jack or Mexican cheese blend
- whole grain tortilla chips, if desired
Prepare taco toppings in bowls. Layer tortillas on a baking sheet, separating layers with foil, to warm before serving in a 350 degree oven for a few minutes.
Heat oil in a large skillet over medium heat. Add onion and cook for about 5 minutes, stirring occasionally.
Add fish and cook until opaque, about another 5 minutes.
Add sauce and cook until heated through.
Allow everyone to help themselves to tortillas, fish and toppings as they desire.