Fresh Fish Tacos

We could all add 20-minute meals to our rotation. This quick and nourishing one is family-friendly and bursting with colorful flavors. Taste a touch of warmer weather with this meal with ease!

Ingredients:

• 2 tbsp avocado oil

• 1/2 pound white fish (I used pollock)

• 1/2 tsp pink salt

• avocado half

• 3 hard-shell tacos

Blender Salsa:

• 1 cup heirloom tomatoes

• 1/4 cup diced red onion

• 1/2 tsp cumin

• 1/2 tsp pink salt

• 1/2 tsp red pepper flakes (optional)

• diced scallions, for garnish

Chipotle Mayo:

• 3 tbsp mayo

• 1 tbsp extra-virgin olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp paprika

• splash of water, to thin (if desired)

Directions

1. Add the avocado oil to a skillet and turn the heat onto low-medium. After about 2 minutes, once the pan is heated, start searing the fish. Let it cook for 3-5 minutes on each side. Season each side with about a 1/4 tsp of pink salt.*

2. Meanwhile, make the salsa by simply tossing all but the scallions in a blender. Blend until your desired consistency is reached. Top with the scallions.

3. For the chipotle mayo, simply whisk all of the ingredients together in a small bowl.

4. Once the fish is cooked, distribute it into the three taco shells, followed by the avocado. Pour on the salsa and chipotle mayo. Enjoy right away!

Notes:

• If you’re grilling the fish, disregard this step.