Fish Tacos

I liked this recipe because the fish is throughout the filling, not just a hunk of fillet tossed in a tortilla. Quick, light and tasty, it's another great summer meal!

1 lb talapia fillets, rinsed and pat dried [I didn't have talapia on hand, so I sliced 2 cod fillets lengthwise, horizontally to make 4 thinner cod fillets.]
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
2 Tbsp lime juice
salt and pepper to taste
8 corn tortillas [It is NOT as good with flour tortillas--I tested it. :)]
1 medium avocado, sliced
2 jalapeno peppers, chopped, optional

1. Heat olive oil in a skillet. Saute onion until translucent, then add garlic. Mix well.
2. Place talapia on the skillet and cook until the flesh starts to flake. Add tomatoes, cilantro, lime juice and jalapeno (if using). Saute over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
3. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortilla with a slice or 2 of avocado and enjoy!
Makes 4 servings (2 tacos per serving)
Cal 319, Fat 12 g, Pro 26.5 g, Carb 33.7 g, Fiber 9.7 g, Sug 3.6 g, Sodium 76.2 mg(without salt)
For detailed pictures, the original post can be found HERE.