Fish Tacos with Three Toppings

This recipe is adapted from Rachel Ray's magazine. I loved the bright contrasting colors and flavors of the three different toppings. I purchased the mango salsa and made the pickled red onions and guacamole but it would be easier and just as delicious to use purchased guacamole and add some cooked corn to it. I used baby corn tortillas that I bought in a Hispanic market; they're very nice if you can find them.
 Purchased Mango Salsa

For the corn guacamole:
2 avocados, flesh scooped out and mashed with a fork
2 small tomatoes, diced
juice from 1 lime
1 cup of cooked corn
1 small white onion, finely chopped
1 clove of garlic, finely chopped
1 Fresno pepper, small diced
chopped cilantro, to taste

For the pickled red onion:
1 red onion, halved and sliced thinly
1/4 cup white vinegar
1/4 cup freshly squeezed lime juice
1/2 t kosher salt
pinch of Mexican oregano
Combine all ingredients and refrigerate overnight. This lasts a while in the fridge.

For the fish:
1 1/2 lbs tilapia
3 T EVOO
2 T fresh lime juice
1/2 t ground cumin
1/2 t ground coriander
1/2 t each granulated garlic and onion
1 t chili powder (I used McCormick)
1 t kosher salt
Combine the marinade ingredients in a glass baking dish and add the fish; coat well. I did this in the early morning and let it marinate all day. Heat a large non-stick skillet and spray with Pam cooking spray. Cook the fish in batches for about 3 minutes per side over medium-high heat. Break the fish up into smaller strips with your spatula and serve atop warmed tortillas with each of the three different toppings.