Mexican, Caribbean locales and southern California are prime real-estate for fish tacos; juicy and sweet fish, sparked with fresh lime and crunchy cabbage makes a great meal inside a soft, warm tortilla. Toss in a little avocado, some salsa and a bit of red onion.

Double Play Fish Tacos

3 limes, juiced
3/4 pound white fish fillets
1 avocado, peeled and sliced
1 head red cabbage, shredded
1 red onion, thinly sliced
1 (16-ounce) jar thick and chunky salsa
1 (7-ounce) can corn
1 package corn tortillas

1. Pour about 1/2 of lime juice into a 13x9x2-inch baking pan; reserve other half. Place fillets into pan; marinate for 5 minutes.
2. Place half of avocado slices, a quarter of the cabbage, half the red onion and one-half cup of salsa into separate, small bowls and set aside.
3. In a medium-size skillet, heat remaining 1/2 cup salsa to a simmer.
   Add the fish, stirring so that fish is well coated and broken into pieces. Add the corn; cook 5 to 6 minutes or until fish is cooked thoroughly.
4. Remove from heat, squeeze remaining lime juice over fish and place in a serving bowl.
5. Set out cabbage, avocado, onion, 1 cup salsa and fish-corn mixture in bowls.
6. Place the tortillas on an oven rack and heat for 2 to 3 minutes, or until warmed and crispy. Fill tortillas as desired.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.