Fish Tacos with Tomato Salsa and Avocado Chunks

I love ordering fish tacos in Mexican restaurants. I remember eating my first fish tacos years ago in Los Angeles when my husband was on a project there for a few months and I would go visit him every few weeks.

Those tacos were out of this world. I have never had better ones since- especially here in the Northeast.

Since I have no plans on going to California any time soon, I decide to make the tacos at home.

I went to our local fish monger and got my daughter’s favorite fish- cod. She loves any white fish- especially if it is not too fishy tasting.

I marinated the fish in lemon juice, salt and some olive oil. I then drenched the pieces in some flour and lightly sauteed the fish. The ones you get in the restaurants are fried. I wanted mine lighter and healthier so I merely sauteed them.

I made a fresh, delicious tomato salsa and cut up some avocado chunks. Since my daughter doesn’t like anything very tart, I served her the fish in the tortillas without the condiments.

We enjoyed the tacos with all the condiments and a delicious bean salad on the side- recipe to follow tomorrow.

• 1 pound cod, cut into 2 inch pieces
• Juice of one lemon
• 1 teaspoon salt
• 2 teaspoons extra light olive oil

Mix the lemon juice, salt, and oil and add to a zip lock bag. Add the fish and marinate for 2-3 hours in the fridge.

1 cup all-purpose flour
3 tablespoons extra light olive oil

Take the fish pieces out of the marinade and coat with the flour. Heat a non-stick frying pan with the oil. Saute the fish on both sides till golden brown- 3 to 4 minutes on each side (depending on the thickness). Keep aside.

Tomato Salsa

• 3 medium tomatoes, cut in half and seeds taken out and cut into a dice
• 3 green onions, chopped
• 2 garlic cloves, minced
• Juice of one large or two small lemons
• 1 teaspoon adobo sauce (you can add a chipotle as well- depending on spice level wanted)
• ½ cup cilantro, chopped
• 1 teaspoon salt

Add the tomatoes to a medium bowl. Add the green onions, garlic, lemon juice, adobo sauce, cilantro and salt. Mix well and let sit for an hour.

Avocado Chunks

• 1 to 2 avocados cut into one-inch pieces
• Juice of two limes
• 1 teaspoon salt

Add the avocadoes, lime-juice and salt in a small bowl. Mix well and keep aside.
5 to 6 small corn tortillas

Heat the tortillas and place 2-3 fish pieces on top. Serve with tomato salsa and avocado chunks.