Fish Tacos with Avocado Tartar Sauce
Corn on the Cob
Ingredients
- ¾ lb tilapia fillets
- 1 Tbsp Creole seasoning
- 2 Tbsp butter
- ½ cup mayonnaise
- 1 avocado, cubed
- 2 Tbsp dill pickle relish
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- 6 yellow corn tortillas
- ½ (10-oz) pkg angel hair coleslaw
- ½ small red onion, thinly sliced
Instructions
- Sprinkle fish with Creole seasoning. Melt butter in a nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes per side or until fish flakes with a fork. Remove from skillet, and flake into large pieces.
- Meanwhile, stir together mayonnaise, avocado, relish, cilantro, and lime juice; mash with a fork to desired consistency.
- Heat tortillas according to package directions.
- Serve fish in warm tortillas with coleslaw, onion, and Avocado Tartar Sauce.
Side Dish Ingredients
- 1 (6-count) pack frozen corn on the cob mini ears
- 2 Tbsp butter
Side Dish Instructions
- Cook desired amount of corn according to package directions; drain and rub with butter. Season with salt and pepper to taste.
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