Grilled Fish Tacos with Avocado Salsa

We probably eat a ridiculous amount of fish tacos. Ever since we moved to San Diego, land of the fish taco, we eat them several times a month. It’s generally a pretty quick dinner and always pretty healthy. And my 5 year old loves fish tacos. It kind of weirds me out a bit because he runs on the picky side, but the kid loves to scarf down a fish taco or two. He might be destined to be a surfer. He did start boogie boarding at the age of 3, but I digress. I’m always trying out variations on fish tacos since we eat them so frequently. This time there was a killer sale on avocados and heirloom tomatoes so I decided to do a simple fish taco topped with an avocado salsa. The result was pretty delicious. I realize it is still the dead of winter in most places in the US (my main hub of readership), and with the ground hog seeing his shadow there’s still 6 more weeks. Give yourself a mental vacation and enjoy some fish tacos and pretend you are on the beaches of San Diego. You deserve it, right?

2 limes, juiced

2 tsp chili powder

1 tsp ground cumin

1 large heirloom tomatoes, diced

1 large avocado, pitted, and diced

1/4 cup chopped cilantro leaves

1/4 white onion, diced

1/2 jalapeno, minced

1 lime, juiced

1/4 tsp salt

8 corn tortillas

1. Heat olive oil in a large skillet over medium-high heat OR heat an outdoor grill to medium-high heat and lay down a piece of lightly greased aluminum foil.

2. Season fish fillets with the juice of 2 limes and dust both sides with chili powder and ground cumin.

3. Cook fish for 3 to 5 minutes per side. Actual cooking time will depend on thickness of individual fillets. Fish is done with it is easily flaked with a fork.

4. Meanwhile, in a small mixing bowl, combine tomato, avocado, cilantro, onion, jalapeno, juice of 1 lime, and salt. 

5. Warm tortillas in a frying pan or heavy skillet. Serve tacos with a little fish and top with a heaping pile of salsa on the tortillas.