Fish Tacos with Salsa Fresca

Here's a recipe that can do no wrong... for these easy breezy spring nights that sort of feel like summer. Oh, and not a bad idea for a Mother's Day lunch either.

Ingredients 1 lb. White Fish (Tilapia or Sole) 8 Corn Tortillas, warmed 1 Avocado, chopped 3 Tomatoes, chopped 1/2 White Onion, chopped 1/2 cup chopped Cilantro 1 Lime 1 tsp Chili Powder Salt and Pepper

Preheat oven to 375 degrees. On a baking sheet or foil, lay down fish drizzled in Olive Oil and sprinkled with salt and pepper. Bake for 15 minutes. Let cool and set aside. To make the salsa, bring chopped tomatoes, onions and cilantro together in a bowl and mix well. Sprinkle in juice of 1 Lime, chili powder, salt and pepper to taste- and mix some more. In a separate small bowl, bring together chopped avocado, a sprinkle of lime juice, salt and pepper. To warm corn tortillas, flip them over medium heat on the range for 5-7 seconds each side. Pile on the fish, salsa, and avocados- garnishing with more chopped cilantro and lime if desired. Enjoy!