Monday, February 13, 2012

Fish Tacos with Avocado Pico de Gallo and Chipotle Ranch Dressing


This meal was super quick to prepare,
refreshing and delicious.
Plus it can be adjusted to feed any number!

I love buying frozen tilapia because each fillet is individually packaged 
and only takes about two minutes to defrost. 

What You'll Need:
(2 servings)
warm tortillas (I prefer flour) 
3 tilapia fillets
2 tablespoons olive oil
sea salt
freshly cracked black pepper
1 large avocado, diced
1 large jalapeno, deveined and diced
1/4 cup diced cilantro
2 medium Roma tomatoes, diced
1/2 onion, diced
1 lime


What To Do:
Heat oil over medium heat.  Season fillets generously with salt and pepper. Cook fish for three minutes per side, or until it is white and flakes with a fork.

Mix together tomato, onion, cilantro, jalapeno, avocado, and the juice of the lime. 

Serve 1/2 fillet per tortilla. Cover with pico de gallo mixture and top with chipotle ranch dressing. 


How are you working off Girl Scout Cookies and Valentine's Day Candy?

4 comments:

  1. yum! We love fish tacos in this household :)

    ReplyDelete
  2. I have never had fish tacos...am I a freak or what?!

    ReplyDelete

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