Fish Tacos with Avocado & Charred Corn Salad
Fish tacos are the epitome of a summer meal. Fresh fish plus a tangy salad, all tied together with a warm tortilla.
Ingredients
- 1 lb cod or other white fish
- 2 tablespoons olive or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 small tortillas
- Avocado lime sauce
- Salt
Avocado & Charred Corn Salad
- 1 tablespoon olive oil
- 1 ear cooked corn on the cob
- 1 ripe avocado cubed
- ΒΌ small red onion finely diced
- 2 tablespoons fresh cilantro chopped
- Juice of 1/2 lime
Instructions
- Preheat the oven to 400 F.
- In a small baking dish, add the cod. Drizzle with olive oil, spices, and salt, and brush so that the fish is evenly coated. Bake in the preheated oven for 10-12 minutes.
- Once the fish has cooled slightly, use a fork to gently flake it into smaller pieces. Set aside.
- Prepare the avocado & charred corn salad. To char the corn, add olive oil to a large skillet over high heat. Once the pan is hot, add the corn and let char for a few minutes on each side. Remove from the heat.
- Slice the corn off of the cob. Add to a large bowl with the cubed avocado, diced red onion, and cilantro. Add lime juice and salt and toss to combine. Set aside.
- Turn the stove the medium heat and gently char the tortillas by placing them on top of the flame for a minute or so. Flip to char both sides. Remove from the heat.
- Prepare the tacos. Top each tortilla with the cooked cod, charred corn & avocado salad. Drizzle avocado lime sauce on top.