Crispy Fish Tacos with Avocado Salsa and Chipotle Sour Cream

The fish filets at you buy in the freezer section at the super market can become more than a fight at the dinner table. With some dressed up condiments you can make this a fun, build your own, taco filling!

1-2 packages of crispy fish filets (depending on your family size) prepared according to package directions
1 avocado
1 container black bean and corn salsa
1 chipotle pepper minced
1 teaspoon adobo sauce
3 heaping tablespoons all natural sour cream
1 cup spinach leaves cut into ribbons
1/4 red onion minced
5-10 whole wheat tortillas warmed

Cut the avocado in half and remove the pit. Slice it into cubes while still in the skin. Flip the skin inside out and the cubes should release on their own. Add this to a serving bowl and gently stir in the salsa. Mince one chipotle pepper and add it to a serving bowl. Add the adobo sauce and stir in the sour cream. Stack the spinach leaves one on top of another. Roll this up like a burrito and slice through them making small ribbons of the spinach place this in a serving bowl. Mince the red onion and place this in a serving bowl. Shred your favorite cheese if desired, warm the tortillas and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com