Fish Tacos with Avocado-Corn Salsa

In an effort to be slightly healthier, Ari and I have started making more fish. Of course, it's still battered and pan-fried, but still better than a steak, right? Or bacon? Anyways, we made these fish tacos the other night and they not only came together in half an hour, but they were also quite good. And you get your daily serving of vegetables! Everyone wins. Well, except the fish, perhaps. Fish Tacos with Avocado-Corn Salsa (serves 2)

2 filets mild white fish, such as tilapia

1/2 cup cornmeal

1 egg

Salt and pepper

For the salsa:

2 avocados, large diced

1/2 cup corn

1/4 cup cilantro, chopped

1/4 red onion, finely chopped

1 serrano pepper, small diced

1/2 lime

Salt and pepper to taste

Corn tortillas

Lettuce, chopped (optional)

Combine first 5 salsa ingredients in a medium bowl. Squeeze lime juice over, then add salt and pepper to taste. Mix well.

Place egg and cornmeal in 2 separate, shallow bowls. Season cornmeal with salt and pepper. Whisk egg slightly. Dip fish in egg, then cornmeal, coating completely. Sauté in a large frying pan until done, about two minutes per side.

After you have heated up the tortillas, place salsa, then fish (cut up) in the tortilla. Top with additional cilantro and lettuce, if desired.

That's it! Easy, right?