Prep: 1. Heat grill to high. 2. Juice limes 3. For the avocado cream: dice avocados and mix with juice of 1 lime. 4. For the pico de gallo: dice tomatoes, red onion, cilantro and jalapeno. 5. For the corn salad: dice scallions. Make: 1. For the fish: sprinkle with oil, salt, and pepper. Grill on high heat. 2. For avocado cream, blend together until smooth: avocados, sour cream, 2 tablespoons lime juice, 1/2 teaspoon sea salt. 3. For pico de gallo, mix in bowl: tomatoes, red onion, 1/4 cup fresh lime juice, 2 tablespoons cilantro, optional jalapeño, salt. 4. For corn salad: heat oil, sauté first corn, then add scallions, salt and pepper and sauté for about 3 minutes. 5. In a dry skillet over medium high heat warm tortillas for about 1 minute per side. Serve tortillas topped with fish, avocado cream, pico de gallo, and corn salad.
For a low carb option, lettuce wraps are always great! It may seem intimidating that you make four separate "dishes" but it's WORTH it -- actually pretty easy and delicious. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/