Fish Tacos with Avocado and Corn Salsa are a delightful weeknight meal!
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!
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!
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.