Fish Tacos with Corn Salsa and Queso Fresco

When I was in California last summer, I ate at this little seaside restaurant called Cody's in La Jolla.  It was fantastic and I highly recommend it. 

 I had the most amazing fish tacos that day... 

I decided to try to adapt my fish taco recipe to include some of the ingredients in their recipe and here's what I came up with:

Fish Marinade: 

1/4 c EVOO 

2 Tbsp vinegar 

2 Tbsp lime juice (fresh) 

2 tsp. lime zest 

1 1/2 tsp honey 

1 tsp minced garlic 

1/2 tsp cumin 

1/2 tsp chili powder 

1 tsp old bay seasoning 

1/2 tsp pepper 

1 tsp hot sauce 

Marinade 1 pound of mahi mahi or tilapia in shallow dish for 2 hours in refrigerator. 

Cook fish in a skillet using a tbsp of olive oil.  

Cook on both sides until fish is no longer translucent. 

 Dressing for Tacos: 

8 oz sour cream 

1/2 c chipotle salsa 

2 Tbsp lime juice 

2 tsp lime zest 

1/4 tsp cumin 

1/4 tsp chili powder 

1/2 tsp old bay seasoning 

salt & pepper to taste 

 Corn Salsa: 

1 chopped red pepper 

1 chopped green pepper 

1/2 c chopped red onion 

1 c. white corn (cut from cob) 

1/4 c fresh cilantro 

1 tsp lime zest 

1 Tbsp lemon juice 

Combine and refrigerate the above ingredients for 1 hr.  Then throw them in a warm skillet over med-high heat and toss for a minute, til they turn bright and then remove from heat.

Serve with sliced avocado and queso fresco cheese on warm tortillas.