Ingredients:

8 flour or corn mini-tortillas

1 pound of tilapia

Juice from 2 limes

¼ cup of mayonnaise

3 tablespoons of olive oil

½ cup chopped cilantro

2 large chopped tomatoes

4 cups of chopped lettuce

2 pitted and chopped avocados

Store bought chunky corn salsa

Blue Corn Chips

Directions:

Cube the tilapia and marinate in half the lime juice for about an hour. Sautee in a pan until cooked thoroughly. Cool and mix with the mayonnaise. Avocado Tomato Salad – Mix the tomatoes, avocado, half the lime juice with the cilantro in a separate bowl and set to the side. Salt to taste. Put together the tacos with even amounts of fish and garnish with the avocado salad and lettuce. Serve with blue corn chips and chunky corn salsa.