A few weeks ago I bought a big bag of frozen tilapia filets at the grocery store without a clue of what to do with them. I wanted something light and fresh and the idea of fish tacos popped in my head. Then this wonderful meal was born!
Through a little online recipe searching I found that a many people serve fish tacos with a cabbage slaw on top for some added body and crunch to the taco. I decided to go a different route and make a salsa topping that I based off a recipe from The Pioneer Woman.
I added diced tomatoes and some spices I thought would be tasty and took some of the “heat” away from her recipe and I loved the end product. The addition of avocados in the salsa adds a creaminess to it and makes it into a guacamole-salsa hybrid…I don’t think I can ever go back to either of them on their own!
The fish tacos are a breeze to make and require less than 10 minutes of cooking time. The marinade I used was just off the top of my head based on the ingredients I had around the kitchen. There was no measuring of the spices…just add however much you want!
Also, the salsa takes some time to make with all of the chopping and dicing of the veggies but I think chopping is fun so I didn’t mind. This recipe makes a TON of salsa so make sure you are prepared with a big bag of tortilla chips as well!