Crispy Fish Tacos with Avocado Relish and Feta

Fish doesn't have to be fried to be crispy and delicious! I sliced and battered cod fillets in a seasoned flour and cornmeal coating (or Panko, which are Japanese breadcrumbs, could be used as well) and after a few short minutes under the broiler, I had tender, flaky fish! It was perfect wrapped up in a warm flour tortilla, topped with a simple avocado relish and tangy crumbled feta. A fresh, fast, fantastic, light dinner.

The avocado relish is a stellar recipe all on its own. It makes more than enough for these tacos. We scooped up and devoured what was left with blue corn tortilla chips (a favorite). BUT it could be used with a variety of dishes- served over chicken, steak, or fish, on top of a salad, or to top burritos, tacos, or enchiladas.

INGREDIENTS
2 (4-6 oz.) cod fillets
2 Tbsp. all-purpose flour
1/4 cup cornmeal (or you could use whole wheat Panko)
generous sprinkling of sea salt
generous sprinkling of freshly ground black pepper
1/2 tsp. ancho chili powder (or another chili powder)
cooking spray

small whole wheat flour tortillas or corn tortillas, warmed
lettuce or cabbage, shredded
feta, crumbled

Avocado Relish:
2 avocados, peeled, pitted, and diced
1/2 cup red onion, finely diced
1 Tbsp. jalapeno, minced (adjust to taste)
2 Tbsp. fresh cilantro, chopped
1 lime, juiced
1 Tbsp. extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste

DIRECTIONS
1. To make the avocado relish, toss to combine avocado, onion, jalapeno, and cilantro in a small bowl. Pour in lime juice and olive oil. Toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

2. Preheat oven broiler (500 F).

3. Cut cod into thin strips. Toss to combine flour, cornmeal, salt, pepper, and chili powder in a shallow dish. Coat fish strips in the cornmeal mixture. Place on a lightly greased baking sheet.

4. Broil in preheated oven for 3-4 minutes per side, flipping halfway through, until the fish flakes easily with a fork. Serve immediately on tortillas with lettuce, feta, and avocado relish.

Serves 2.

(Adapted from Foodie Del Mundo, Avocado relish from Bobby Flay's Mesa Grill Cookbook)