After trying some fish tacos on the Outer Banks last weekend, Paula was ready for us to make them at home. She found this recipe, Fish Tacos with Corny Guac in the June 2014 issue of Rachel Ray magazine. It was a pretty simple recipe to make and the “guacamole” was really tasty. Definitely a good meal for a summer evening.
Start by combining 2 tablespoons of olive oil, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon granulated garlic, and 1/2 teaspoon granulated onion in a large bowl. Add 1 or more pounds of tilapia (or mahi-mahi) that has been cut up into 1-inch strips to the bowl. Season with salt and pepper and toss to coat. Let stand for at least 15 minutes.
In a separate medium bowl, combine 1/2 finely chopped red onion, 1 chopped jalapeno, 2 tablespoons of lemon juice and 1 clove of grated or minced garlic. Sprinkle with salt and let stand until juices form, about 10 minutes. Scoop 2 ripe avocados into the bowl and mash with a fork. Stir in 1 ear of grilled or roasted corn, 1 finely chopped plum tomato and 2 tablespoons of fresh chopped cilantro.
Heat a large nonstick skillet over medium-high. Cook the fish, working in batches if needed, until lightly browned and opaque in the center, about 2 to 3 minutes per side.
Heat a small skillet over high. Add one tortilla and cook until blistered in spots, 20 to 30 seconds per side. Wrap in a kitchen towel to keep warm. Repeat with the remaining tortillas. (Note: We used flour tortillas since we had them in the refrigerator and they were just as delicious!) Fill the tortillas with the lettuce and fish. Top with the guacamole and enjoy!