Fish Tacos with Avocado Satsuma Salsa

Monday nights are always hectic at our house. I have a longstanding date with my favorite workout class, Body Jam, at 7 p.m. Now that Luke and I live much further north than we used to, getting home, playing with Benji, making dinner and eating it with enough time to digest before class is a challenge (and waiting til after just wouldn't work for me). That's why I usually plan meals that I can largely prep on Sunday or can put together in 20 minutes or less. This one probably takes 10 minutes max and is full of flavor. And, it's a tasty way to use in-season citrus.

Fish Tacos with Avocado Satsuma Salsa

1 pound tilapia
2 teaspoons ground coriander
Salt and pepper to taste
1 tablespoon vegetable oil
3 satsumas, peeled
1 large avocado, peeled and diced
Juice from one lime
1 tablespoon olive oil
Cilantro (optional)
Flour tortillas
Sour cream (optional, for garnish)

Preheat a large skillet on medium heat. Season tilapia on both sides with coriander, salt and pepper. Add oil to pan and let warm. Cook tilapia 3 minutes, then flip and cook another 3 minutes, until cooked through.

Meanwhile, separate satsuma segments and cut in half horizontally. Add to a bowl with avocado pieces, lime juice, olive oil, salt and pepper to taste and cilantro, if using.

Warm tortillas (I place mine on the pancake cook top in the center of my stove. You could also do it in a dry pan or on a baking sheet in the oven if you have a lot). Spread with sour cream, if using, then top with some fish and salsa. Enjoy!

(Pardeon the iPhone photo, husband and camera were MIA!)