1 lb. halibut (or any white fish)
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 ripe haas avocados (1 smashed, 1 diced)
¼ cup cilantro, chopped
½ lime, squeezed
1 ear corn or small can rinsed and drained
½ pint cherry tomatoes, halved or quartered
Salt and pepper to taste
1 – 12oz package whole wheat pita bread (6 loaves)
Prepare fish – drizzle with olive oil, brush garlic, then sprinkle with salt and pepper. Place in a 400 degree oven for about 20 minutes or until flaky.
While fish is baking, prepare your salad. In a medium size bowl, smash one avocado. Squeeze half of one fresh lime. Then add diced avocado and mix.
Add remaining ingredients to bowl. Season with salt and pepper and mix again, lightly.
While bread is toasting, flake the fish and mix in with the avocado mixture.
When the fish is done, bake your pita bread for about 5 minutes at the same temperature.
Once the Pita bread is ready, stuff with avocado fish mixture and serve while bread is still warm.
Pita bread baking tips:
To create the hard taco-like experience, turn a muffin or cupcake pan upside down, prop your pita accordingly and bake.
A step-by-step guide on how to make healthy pita fish tacos.