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fish tacos with avocado and corn salsa

Author: Taylor Ellingson

Ingredients

For the fish tacos:

  • 4 tilapia filets
  • Juice of 1 lime
  • Cumin
  • Chili Powder
  • Salt and Pepper
  • 1 tablespoon olive oil

For the avocado corn salsa:

  • 1 bag frozen corn thawed and rinsed
  • ½ red onion diced
  • 1 jalapeno pepper seeded and finely diced
  • 2 firm avocados diced
  • Juice of 1 lime
  • 4 roma tomatoes seeded and diced
  • lots of cilantro rinsed and chopped
  • 1 teaspoon cumin
  • couple dashes of chili powder
  • salt to taste
  • 1 tablespoon white vinegar
  • 1-2 teaspoon sugar

Instructions

For the fish tacos:

  • Let tilapia filets marinate in lime juice and spices for at least a half an hour.
  • You could let them marinade all day if you remember in the morning.
  • Heat olive oil in skillet over medium-high heat.
  • Add the tilapia filets and cook until they turn white and become flaky.
  • The tilapia cook up quickly, about 2-3 minutes on each side, so stay at the stove and keep an eye on the fish! When the fish is done just throw it in a couple of tortillas, top with salsa and some hot sauce and chow down.

For the avocado corn salsa:

  • In large bowl, add diced avocados and add lime juice.
  • Add rest of chopped ingredients and spices and mix to combine.
  • Try to resist from eating the whole bowl.