Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)

Ingredients

• Salsa:
• 2  cups  of your favorite salsa (I prefer Pace)
• juice from 1/2 a lime
• 2 avocados, peeled, pitted and chopped

• Remaining ingredients:
• 1/2  cup  panko (Japanese breadcrumbs) or flour
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  ground red pepper (use less if you don’t like spicy)
• 1/4  teaspoon cumin
• 1/4 teaspoon Mexican oregano
• 1  pound  tilapia, cut into 2-inch strips
• Cooking spray
• 8  (6-inch) corn tortillas

Preparation

1. Preheat oven to 375°. Prepare baking sheet by spraying with cooking spray.
2. Salsa: Combine first 3 ingredients in a medium bowl with a fork. Let stand 30 minutes at room temperature so the flavors can meld.
3. Combine panko or flour with spices in a medium bowl. Add fish strips to bowl, tossing to coat. Place fish in a single layer on the prepared baking sheet. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
4. Heat tortillas according to package directions ( I wrap them in a damp kitchen towel and pop them in the micro for 15 seconds – to warm through).
5. Divide fish and salsa evenly among tortillas.

Serving suggestions: black beans, cabbage salad, corn