Fish Tacos with Avocado Sauce

In a Ziploc bag, mix 4 Tablespoons of olive oil with chili powder, juice of one lime, a pinch of salt and the fish. Let the fish marinate while you heat the skillet and start cooking!

Heat a skillet (12 inch) with 2 Tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno. Saute the veggies for about 3 minutes. Add chicken stock and corn, continue to cook on medium for another 5 minutes.

While corn mixture is cooking, shred lettuce and place in large bowl with ¼ cup of cilantro, snipped. When it’s done, pour the heated corn mixture over the lettuce, and allow it to wilt while cooking fish.

Using the same skillet, add the remaining 2 Tablespoons olive oil and heat over medium high heat. Add the fish to skillet and cook on each side about 5 minutes, until cooked thoroughly. Flake fish into large chunks and add it to the corn and lettuce mixture. Add diced tomatoes on top.

While fish is cooking, mix up the avocado sauce. Peel, cut and pit both avocados, placing flesh into a bowl. Add zest of 2 limes and the juice of one lime. Mash avocado until near creamy, then mix in yogurt, red wine vinegar, and salt and pepper. Add Tabasco sauce. You can add more of that if you like a little kick.

To serve, place large scoop of fish mixture onto a warmed tortilla. Top with avocado sauce and garnish with remaining cilantro. Enjoy!