Tomato & Avocado Salsa<\/strong><\/p>\n1 large tomato, diced
\n1\/4 C. diced red onion
\n1\/2 jalapeno, minced
\n2-3 Tbsp. lime juice
\n1\/4 tsp. kosher salt
\n1\/8 tsp. freshly ground pepper
\n1\/2 avocado, diced
\n1\/4 C. chopped fresh cilantro (or parsley)
\nPinch of cayenne, if desired<\/p>\n
Fish Tacos<\/strong><\/p>\n1\/4 C. flour
\n1\/8 tsp. salt
\n1\/8 tsp. pepper
\n1\/8 tsp. garlic powder
\n1\/8 tsp. celery salt
\n1\/4 tsp. paprika
\n1 egg
\ndash of hot sauce
\n1\/2 C. panko bread crumbs
\n2 medium tilapia fillets
\n2 tsp. canola oil<\/p>\n
To prepare salsa, combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in medium bowl. Stir in avocado and cilantro. Add cayenne if you are using.<\/p>\n
To prepare tacos, combine flour and spices on one plate, combine egg and hot sauce on another, and panko bread crumbs on a third. Dredge fish with the flour, then with the egg, and then the bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.<\/p>\n
Yields: 2 servings, 2 tacos & about 3\/4 cup salsa each<\/p>\n","protected":false},"excerpt":{"rendered":"
When I first heard of fish tacos they didn’t sound too appetizing to me, but that has changed since trying them. They are prepared so many ways. This is one way I prepare the fish, plus a salsa that I love. So simple, healthy, and delicious. Enjoy! Tomato & Avocado Salsa 1 large tomato, diced … <\/p>\n
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![\"Fish](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/10\/100_32331.jpg\")
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