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1
In a Ziploc bag, mix 4 Tablespoons of olive oil with chili powder, juice of one lime, a pinch of salt and the fish.
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2
Let the fish marinate while you heat the skillet and start cooking!
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3
Heat a skillet (12 inch) with 2 Tablespoons of olive oil over medium heat.
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4
Add onion, garlic and jalapeno.
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5
Saute the veggies for about 3 minutes.
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6
Add chicken stock and corn, continue to cook on medium for another 5 minutes.
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7
While corn mixture is cooking, shred lettuce and place in large bowl with 1/4 cup of cilantro, snipped.
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8
When its done, pour the heated corn mixture over the lettuce, and allow it to wilt while cooking fish.
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9
Using the same skillet, add the remaining 2 Tablespoons olive oil and heat over medium high heat.
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10
Add the fish to skillet and cook on each side about 5 minutes, until cooked thoroughly.
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11
Flake fish into large chunks and add it to the corn and lettuce mixture.
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12
Add diced tomatoes on top.
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13
While fish is cooking, mix up the avocado sauce.
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14
Peel, cut and pit both avocados, placing flesh into a bowl.
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15
Add zest of 2 limes and the juice of one lime.
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16
Mash avocado until near creamy, then mix in yogurt, red wine vinegar, and salt and pepper.
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17
Add Tabasco sauce.
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18
You can add more of that if you like a little kick.
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19
To serve, place large scoop of fish mixture onto a warmed tortilla.
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20
Top with avocado sauce and garnish with remaining cilantro.
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21
Enjoy!
