Ok, ok, one more.  Let’s keep the streak alive and start May the right way. With fish tacos, that is.

I apologize for the mediocre photo quality – these fish tacos were dying to be eaten, and they weren’t going to wait until I had taken the perfect photo. I thought about not posting them, but… where’s the fun in that?  I’m too addicted to posting now. I can’t stop. I’m out of control.

Have you noticed that Cinco de Mayo is coming up this week?  I don’t know how you’re planning to celebrate, but might I suggest that fish tacos would be a good idea?  Just add cerveza (or tequila – you decide).

Side note – you might be tempted to buy the flour tortillas… Don’t do it!  Just don’t. I can’t find any without partially  hydrogenated oils. Let me know if you do.

Sunday Night Fish Tacos

serves 2

• 2 tilapia fillets
• salt and pepper
• chili powder
• 6-8 corn tortillas
• 1 avocado, cubed
• 1 jar of hot salsa
• 2 green onions, thinly sliced
• Greek yogurt

Lightly season tilapia fillets with salt, pepper, and chili powder.  Heat oil in a cast iron skillet over medium high heat.  Cook 2-3 minutes on each side or until cooked through.

Assemble your tacos!  (Didn’t I say this would be easy?)  In case that’s not clear, you put the fish and the toppings in the corn shell.

Pour beer.

Consume.

Happy Sunday, friends!