A jar of roasted red peppers makes a bright salsa for a new twist to taco night.
Ingredients
3tablespoonssherry vinegar
2teaspoonsfresh oregano
112-oz.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
Transfer to a cutting board.
Chop and toss with roasted pepper mixture in bowl.
(Do not wipe skillet clean.)
Sprinkle fish with remaining 1 teaspoon salt and 3/4 teaspoon paprika.
Heat remaining 1 1/2 tablespoons oil in skillet over medium-high until shimmering.
Add fish to skillet; cook, undisturbed, until a light golden crust forms, about 6 minutes.
Flip; cook, undisturbed, until opaque and just cooked through, 1 to 2 minutes.
Transfer to a paper towel-lined plate and flake into large pieces.
Top tortillas with fish, roasted pepper mixture, and avocado.
2,000 calories a day is used for general nutrition advice.
