Fish Tacos with Avocado Cream

These fish tacos are delicious and quick to make.  Pickle your vegetables in the morning or the night before so they are ready for dinner.  These are great for weekend cooking, but easy and quick enough for a weeknight.

Fish Tacos with Avocado Cream

Ingredients

Fish

• 2-3 Tbsp. avocado oil
• 2 lb. medium-fleshed white fish, such as tilapia
• 1/4 cup taco seasoning (see mix in Fajita Chili recipe)
• juice of 1 1/2 limes, divided (plus additional lime wedges for serving)
• 8 taco-sized flour tortillas (6-inch tortillas)

• Avocado Cream

• 1 avocado, pitted, shelled, and mashed
• juice of 1 lime
• 1/3 cup cilantro
• 1/4 cup sour cream
• 1 tsp. garlic powder
• salt & pepper, to taste

• Pickles

• 1 bunch radishes, sliced
• 1 red onion, sliced
• 1 1/2 cups vinegar
• 1/2 cup water
• 6 Tbsp, sugar
• 2 bay leaves
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• 1 tsp. salt

• Toppings

• 1 bunch cilantro, chopped
• 2 ear corn, kernels sliced off
• 2 jalapenos, sliced

Serves 4
Total Time: 20 minutes + more for pickling vegetables

About an hour before serving pickle the onions and radishes.  Simmer vinegar, water, sugar and salt; add onion, spices, and salt when sugar dissolves.  Place sliced onion in a bowl and sliced radishes in another; divide pickling liquid between onions and radishes.
Cut fish into bite-sized pieces.  Add fish to a baggy and toss with taco seasoning and lime juice.  Allow to marinate while you make the avocado sauce and begin heating your oil.
Using a fork combine all ingredients for avocado sauce until you get a smooth, light green paste.
When oil shimmers, add pieces of fish being careful not to overcrowd the pan.  Cook fish until it easily releases from the pan, flip until pieces are cooked on all sides.  Remove fish from pan and wipe pan with paper towel.  Blister your soft taco shells in the pan.  
Serve with pickled vegetables, avocado sauce, and toppings.