- 3 tablespoons extra virgin olive oil (EVOO) or canola oil
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granualted onion
- 1 1/2 pounds tilapia, mahi-mahi or other sustainable white fish, cut into 1-inch strips
- Salt and pepper
- 1/2 small red onion, finely chopped
- 1 large jalapeño or 2 serrano chili peppers, seeded and finely chopped
- 2 fresh lemon juice
- 1 clove garlic, grated or pasted
- 2 ripe avocados, preferably Hass, halved and pitted
- 1 ear corn, grilled or roasted, kernels scraped, or 1 cup frozen fire-roasted corn kernels, thawed
- 1 plum tomato, seeded and finely chopped
- 2 tablespoons cilantro, chopped
- 12-16 small (6-inch) corn tortillas
- Shredded iceberg lettuce
In a large bowl, combine the first 7 ingredients. Add the fish, season with salt and pepper and toss to coat. Let stand for 15 minutes.
In a medium size bowl, combine the red onion, chili peppers, lemon juice and garlic. Sprinkle with salt and let stand until juices form, about 10 minutes. Scoop the avocado into the bowl and mash with a fork. Stir in the corn, tomato and cilantro; season.
Heat a large nonstick skillet over medium-high. Cook the fish, working in batches if needed, until lightly browned and opaque in the center, 2-3 minutes per side.
Heat a small skillet over high. Add one tortilla and cook until blistered in spots, 20-30 seconds per side. Wrap in a kitchen towel to keep warm. Repeat with the remaining tortillas.
Fill the tortillas with the lettuce and fish; top with the guacamole.