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Fish Tacos with Avocado Salsa Recipe Collection >

Serves:

Recipe Courtesy of:
www.canolainfo.org

Print This

1/2 cup or 60 ml	All-purpose flour, spooned into measuring cup
1/2 cup or 60 ml	Cornmeal
1/2 tsp or 2 ml	Onion powder
1/2 tsp or 2 ml	Chili powder
1 lb or 450 g	Fish fillets, such as tilapia, rinsed, patted dry, and cut into 8 strips total
	and cut into 8 strips total
2 tsp or 10 ml	Canola oil
1/4 tsp or 1 ml	Salt
8	Corn tortillas, warm
1/2	Avocado, peeled, pitted and diced
1/2 cup or 125 ml	Pico de gallo, salsa verde, or picante sauce
1	Lime, cut into 8 wedges

Combine flour, cornmeal, onion powder, and chili powder in a shallow dish, such as a pie pan. Coat fish with mixture.

Heat canola oil in a large nonstick skillet over medium high heat. Add fish. Cook 3 minutes on each side or until browned and fish flakes with a fork.

Place on a serving platter and sprinkle evenly with salt. Place fish in warmed tortillas, and top with equal amounts of avocado and pico de gallo.

Squeeze a lime wedge over each tortilla.

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