Fish Tacos with Cilantro Lime Sauce & Creamy Corn and Avocado Salad

We had a few avocados that needed to be eaten, so I decided we should have something Mexican for dinner. On the wonderful food blog, A Year in the Kitchen, I found a recipe for a corn and avocado salad that sounded tasty.

I was trying to decide about what to pair the salad with and began thinking of the Mexican restaurant I used to hostess at. They had the best fish tacos, and no matter where I go, no one else's ever compare. They had grilled- not fried- fish, a creamy white sauce, and a fish taco must- shredded cabbage.

I came up with this recipe, and while its not the same, it was great, as was the salad. This light, delicious meal went great with an icy Corona Light. As a shortcut, I bought pre-shredded cabbage, and the entire meal came together quickly. We were out of propane, so we broiled the fish, but it would've been great on the grill, too.

Fish Taco with Cilantro Lime Sauce (makes 4 tacos)

2 Large Tilapia Filet

olive oil

1 tsp cayenne pepper

1/2 tsp sea salt

1/2 tsp fresh ground pepper

sauce:

3 tbsp lite sour cream

2 tbsp lite mayo (I use the kind with olive oil)

1/4 fresh jalapeno, minced

1 tsp minced cilantro

Juice of half a lime

4 small flour tortillas

1/2 of an avocado, sliced

1/2 of a small tomato, diced

1 cup shredded cabbage

1. Place fish in glass baking dish. Brush both sides with oil.

2. Mix dry spices together and brush on top of fish.

3. Broil for about 7 minutes, flipping halfway though. Fish is done when no longer opaque and flakes easily with a fork. Transfer to a plate and cut into bite size pieces.

4. Meanwhile, in small bowl, blend sauce ingredients.

5. Fill each tortilla with fish, cabbage, avocado and tomato. Top with sauce.

Creamy Corn and Avocado Salad (from the blog A Year in the Kitchen)

1 c. frozen corn kernels, defrosted but cold*
1 avocado, diced (mine were small, so I used 1 and a half)
1/4 red onion, minced (I omitted, due to preference)
1 tbsp. minced cilantro
1/4 jalapeno, minced
Juice of 1 lime
Salt and pepper

1. Add corn, red onion, cilantro, jalapeno, lime juice, salt and pepper to a bowl. Mix well.
2. Gently fold in avocado, being careful not break it up too much. Keep chilled until serving.

*This recipe says to defrost corn and leave cold. The bag of corn I had said all over it MUST COOK FULLY. Since I am a scaredy cat when it comes to food, I cooked mine first, and let it fully chill before proceeding. This was probably a completely unneccesary step.