Fish tacos with avocado and corn salsa

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 when the idea of fish tacos popped in my head, 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 and there was no measuring of the spices...just add however much you want!  That's what I love about cooking opposed to baking...the measurements don't always have to be exact and the end result will still turn out fine.  The same goes with the salsa...I did note my measurements as I have written below but if you only have 3 roma tomatoes, it will still be a delicious salsa....I promise!  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!


Tilapia Tacos


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


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.  


Avocado and Corn Salsa
adapted from The Pioneer Woman


1 bag frozen corn, thawed and rinsed
1/2 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 tsp cumin
couple dashes of chili powder
salt to taste
1 tbsp white vinegar
1-2 tsp sugar


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.