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1
In a large non-stick skillet, heat a teaspoon of the olive oil over medium-high heat then add the onions.
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2
Cook until the onion is translucent, about four minutes.
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3
Add the garlic and jalapeno and stir until fragrant, about thirty seconds.
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4
Reduce heat to medium and stir in the tomatoes and lime juice.
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5
Let the sauce come to a simmer then simmer for three minutes or until heated through.
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6
Then reduce heat to low and keep warm while you cook the fish in a second skillet.
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7
Heat a couple of teaspoons of olive oil in second skillet.
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8
Cook fish on the first side until golden, about three minutes.
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9
Then flip and cook the second side until the fish starts flaking and is no longer translucent, another 3-5 minutes depending on the thickness of your fish.
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10
Then use your spatula and break the fish into bite-sized pieces.
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11
Then combine the fish with the sauce, add the cream and salt and pepper to taste.
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12
I am generous with the salt.
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13
Stir to coat the fish in the sauce.
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14
Keep warm.
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15
Heat another clean, dry pan to medium-high and cook the corn tortillas for about thirty seconds per side.
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16
Keep the heated tortillas warm in a tin foil packet until youve heated all of them.
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17
Add a few spoonfuls of fish into each tortilla and then garnish with cilantro, avocado and a squeeze of fresh lime juice.
