FISH TACOS topped with AVOCADO, CORN, TOMATO SALAD!

Fish Tacos served with Perfect Crispy Potatoes (separate blog to follow)

Having bought too much cod for Fish and Chips night, we had about 3/4 of a pound left for us to make fish tacos!  I've looked up a few recipes for fish tacos in the past, but this time I just made it out of whatever we had on hand.  We also had leftover avocado and tomato, so I decided to make the avocado, corn, tomato salad!

Makes 6 tacos

Ingredients - 

Avocado, Corn, Tomato Salad:

• 1/2 avocado, chopped into 1/4" x 1/4" cubes
• 1/2 cup frozen corn (microwave with water as package directs, let it cool)
• 1 small tomato on the vine, chopped 
• Small handful of cilantro, chopped
• 1/8 lime wedge
• 2 tablespoons of finely chopped red onion
• 1/2 teaspoon salt

1.  Mix together all of the ingredients in a medium bowl, cover with plastic wrap, and let chill in the refrigerator.

Avocado, Corn, Tomato Salad mixed together

• 6 ounce cup plain Greek Yogurt (an AWESOME substitute for sour cream!)
• 1 teaspoon Chipotle Chili Powder
• 3/4 pound cod (if it's thick, make two filets, about 1/4 inch thick)
• Paprika
• Garlic Powder
• Salt
• Pepper
• 2 tablespoons Olive Oil
• 6 flour tortillas

1. Put the Greek Yogurt in a small bowl and add the Chipotle Chili Powder - place in the refrigerator to chill.
2. Sprinkle the cod with paprika, garlic powder, salt, and pepper, on one side.
3. Heat the olive oil in a medium size pan over medium-high heat.
4. Place the fish, seasoned side down, in the heated pan and cook for about 4 minutes.  Season the non-seasoned side (which should be face up) with more paprika, garlic powder, salt, and pepper.
5. Meanwhile, heat up a small pan and heat the tortillas as directed on the package, keeping the done tortillas wrapped in foil.
6. Flip the fish over and cook the other side for another 4 minutes, until seared, and the fish becomes flaky.
7. Take the fish out of the pan and pull apart into flakes with a fork or tongs.
8. Serve the fish with the tortillas, greek yogurt sauce, and the avocado, corn, tomato salad!  Enjoy!

Step 4 - sauteeing the cod in the pan

The cod flaked apart

Cod as the first layer

Avocado, corn, tomato salad next

Greek Yogurt on top!  Guilt-free!

I was afraid that there were too many elements since I just threw things into it, but it turned out really well and all came together.  I cannot express how much I love using plain Greek Yogurt as a substitute for sour cream!  It's so good for you and has the same cool-the-mouth effect, especially if you add seasoning to it!  I think David and I both agree that this was a great adventure that turned out well.  Let me know if you give it a try!  I highly recommend it.  It also doesn't take too long for a weeknight dinner!