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

chipotle ranch dressing (or this)

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?