Fish Tacos

9tbs evoo 1tsp chili powder zest and juice of 2 limes salt 4 halibut steaks or fillets (i use tilapia) 1 large yellow onion, chopped 3 garlic cloves, chopped 1 jalapeno, seeded & chopped black pepper 10box frozen corn kernels 1/2c. chicken stock shredded lettuce- your choice. 1/4 c. cilantro, chopped 2 ripe avocados flour tortillas 2tbs red wine vin shakes of hot sauce

I admittedly modify this recipe quite a bit. BUT I have made it exactly according to these directions, and it is fantastic. So give it a whirl this way, and then make your own adjustments if you want to.

preheat large skilled over med-high with 2tbs evoo. 

add onions, garlic, jalapeno Cook 3 min, stir frequently. Add corn, and chicken stock, bring to bulbble and then cook 2 min. Put lettuce and cilantro in bowl. Transfer corn mixture to bowl. Mix so corn wilts the lettuce. Wipe skillet clean. heat 2tbs evoo. Add halibut to skillet and saute until cooked.

Flake fish into large chunks, add to lettuce.

While fish is cooking, make avocado dressing. In food processor, blend avocado, zest and juice of limes, red wine vin and salt. 

Stream in 3tbs of evoo and shakes of hot sauce. Adjust seasoning to taste.

Heat tortillas and take all to table- assemble while eating. (OR, if cutting back on starches, just eat as a salad without tortillas. Still yummy.)