1poundwhite fish filletsred snapper, tilapia, etc.
2limesjuiced
2teaspoonschili powder
1teaspoonground cumin
Tomato and Avocado Salsa
1large heirloom tomatoesdiced
1large avocadopitted, and diced
1/4cupchopped cilantro leaves
1/4white oniondiced
1/2jalapenominced
1limejuiced
1/4teaspoonsalt
8corn tortillas for serving
Instructions
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.
Season fish fillets with the juice of 2 limes and dust both sides with chili powder and ground cumin.
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.
Meanwhile, in a small mixing bowl, combine tomato, avocado, cilantro, onion, jalapeno, juice of 1 lime, and salt.
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.