Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 30 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350F.
Make sure to note that amounts of lime juice and jalapenos are split between pesto and salsa.
Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeos in small bowl. Season with salt and pepper.
Place fish in single layer on small rimmed baking sheet.
Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeos in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
Preheat broiler.
Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces.
Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.
