These tacos are great for a hot summer evening, they don’t require very much cooking and best of all, most of this recipe can be made ahead of time. All you need is a margarita and some cute summertime cocktail napkins and you’re good to go! 

Fish:

• 1 1/2 lbs cod or white fish
• 2 tablespoons taco seasoning
• 1 lime, juice and zest

Place fish in a ziplock bag, sprinkle with taco seasoning and add lime zest and juice, let marinate for at least 4 hours or more. 

Salsa: 

• 2 cups cherry tomatoes, halved
• 3 cloves garlic, crushed in a garlic press
• 1 cup frozen fire-roasted corn or regular frozen corn (but I like the trader joes fire-roasted option)
• 1 can black beans, rinsed and drained 
• 1 avocado, cut into cubes
• 1 lime, zest, and juice
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper or more taste

Extras:

• 1 package small “street” taco tortillas
• Fresh cilantro for garnish 

Mix tomatoes, garlic, corn, black beans, avocado, lime juice and zest, salt, and pepper together in a large bowl, set aside and let it sit so that flavors meld. 

Cook fish in saucepan for 5-8 minutes or until cooked through, place fish and salsa inside a tortilla and voila, your dinner is served! 

Garnish with fresh cilantro. 

xx, 

T (Peanut Butter & Jelly Chronicles)