Since the holidays, I have been working my way through my pantry and freezer trying not to be picky about what I eat and keeping it simple while cleaning things out a bit. I had a few breaded cod filets from Trader Joe’s tucked in the freezer, which I have on hand for a quick meal now and then. I WANT to be someone with the time to make something wonderful, fresh and fancy every night but the occasional 50-60 hour work week doesn’t always allow for a gourmet chef reality.

When I first became acquainted with Hands On Gourmet in San Francisco, I attended one of their hands-on cooking events where their guests cooked up Fish Tacos with Latin Slaw and Avocado Crema. Chef Stephen never cuts corners so of course they made their own beer batter from scratch for the fried fish and even pressed fresh, handmade tortillas. Inspired by those memorable tacos, I developed my own 20 minute version using the fish in my freezer. For a weeknight quickie, it was more than satisfying.

Super Easy Fish Tacos with Avocado Cream
6 corn or flour tortillas
4 frozen fish filets (or use any fish fresh or frozen)

For the Avocado Cream:
1 ripe avocado
1/2 cup sour cream
1/4 cup fresh cilantro leaves
juice of 1/2 lime
salt to taste (a few good pinches)

Your Favorite Salsa OR
1 tomato diced
1 clove garlic minced
1 shallot or 1/8 cup onion chopped
chopped fresh cilantro

Cook fish filets according to package directions. While it is in the oven, put all the ingredients for the avocado cream in a blender and pulse until smooth. If making your own salsa, mix the tomato, garlic, onion and cilantro in a dish. Heat a skillet and warm tortillas on each side for a minute or so until supple. Cut up the fish and place it on the tortillas. Top each with a healthy dollop of avocado cream and salsa. mmmmm