Happy Taco Tuesday everyone!

One meal that always seems to be a crowd pleaser is fish tacos. There’s something about fish tacos that just feels festive, exciting, and almost like it’s summer . . . ok I know it’s only February, but still!

My dear friend Hillary shared her delicious Roasted Corn, Avocado & Black Bean Salad recipe with me, and it is the ultimate compliment for our tilapia tacos. This salad/salsa is so easy to throw together, and topping our fish with it makes the tacos so dynamic and flavorful. Add some cilantro, pico de gallo, cheese, or whatever you love in your tacos, and you’ve got yourself a perfect taco night!

We cooked our tilapia on my grill pan, but you can make the fish any way you feel comfortable – bake it, grill it, or saute on the stove with some olive oil.

Ingredients
(I purchased everything at Trader Joe’s!)

For tacos:

4 tilapia fillets (or any white flaky fish)
1 tsp extra virgin olive oil to coat fish
1 lime’s juice
1/2 tbsp cumin
1/2 tbsp coriander
1 tsp garlic powder
1 sprinkle of chili powder
Salt & pepper to taste
4 corn tortillas

Serves 4.

For the salad:

1 can black beans – drained and rinsed
1 cup Trader Joe’s frozen roasted corn
1 avocado – cubed
1 cup chopped tomatoes
1 tbsp minced jalapeño (seeds removed for less spice)
1 tbsp chopped cilantro
1 lime’s juice
1/2 tbsp extra virgin olive oil
1 tsp red wine vinegar
1 tsp cumin
Salt & pepper to taste

Serves 4.

This meal is so fresh, colorful, healthy, and EASY! Get creative with your toppings and enjoy your taco night with a skinny margarita or mojito and of course some great friends!