Fish Tacos
4- 4 oz. fillets of tilapia
1 package fajita mix
8 tortillas
2 tablespoons EVOO
Pico de Gallo
Guacamole
Shredded lettuce
Mix fajita mix and EVOO together, coat fish fillets, put into skillet with lid and cover on med heat until fish is flaky. Assemble tacos with fish, Pico de Gallo, guacamole, and shredded lettuce.
Pico de Gallo
1 cup coarsely chopped tomato
¼ cup chopped onion
Juice of 2 to 3 lemons
Salt
¼ cup chopped cilantro
Stir all ingredients into bowl, add more or less lemon juice and salt to taste.
Guacamole
1 to 2 avocados
2 to 3 tablespoons of Pico de Gallo
Salt
Lemon juice
Mash avocados, stir in Pico de Gallo, add more salt and lemon juice to taste.
