Ingredients
1 cup thinly sliced red onions
1/4 cup lime juice, divided
Salt
1 cup diced avocado
1 cup diced fresh strawberries
6 tilapia fillets
1 tablespoon vegetable oil
6 6-inch flour tortillas
6 tablespoons sour cream
3 tablespoons minced jalapeños
Directions
In a bowl, combine red onion with 2 tablespoons lime juice and 1/2 teaspoon salt; stir to blend. Refrigerate for at least 1 hour. In another bowl, combine diced avocado and strawberries; toss in the remaining lime juice.
Season fish with salt to taste. Heat oil in a large sauté pan over medium-high heat until nearly smoking. Add the fish and sear on both sides until golden brown and cooked through (about 2-3 minutes per side, depending on the thickness of the fish).
Lay the tortillas flat and top each with 1 tablespoon sour cream, 1 tilapia filet, 1/2 tablespoon jalapeños and 1 tablespoon of the pickled red onion. Top with the strawberry/avocado mixture. Serve immediately. Makes 6 servings.
