Prep Time: 20     Cook Time: 10

Servings: 6

Salsa: Cut oranges and avocados into ½-inch chunks. Combine with lime juice, onions, and cilantro in bowl. Add pepper flakes and salt to taste; set aside. 

Pollock: Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over; cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout.

Season with lemon pepper. Sprinkle fillets with lime juice; break into small chunks. Spoon whitefish chunks and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

Nutrients per serving: 336 calories, 16g total fat, 2g saturated fat, 42% calories from fat, 42mg cholesterol, 24g protein, 26g carbohydrate, 5g fiber, 257mg sodium, 99mg calcium and .5g omega-3 fatty acids.

Variation: Substitute Alaska Cod or Sole fillets for Alaska Pollock.
2 medium oranges, peeled and segmented
1 large avocado, peeled and pitted
2 Tablespoons fresh lime juice
½ cup sliced green onions
½ cup chopped cilantro or 2 Tablespoons dried cilantro
Crushed red pepper flakes, if desired
Salt, if desired

Alaska Pollock:
6 Alaska Pollock fillets (4 to 6 oz. each)
2 Tablespoons olive, canola, peanut or grapeseed oil
1 teaspoon lemon pepper seasoning
2 Tablespoons fresh lime juice
12 thin corn tortillas (6 to 8-inch)