Bobbi's Fish Tacos

Ben grew up eating these tacos, and they are to die for.
We gobbled them right up the other night with the help of Nick and Monica. After getting the correct recipe from Ben's mom, I assisted in preparing and making fish tacos with Ben. He insisted that I take pictures to document the success, and that I post the pictures and the recipe on our food blog (point for me and the blog :)

Ingredients for Pico de Gallo:
1 yellow or white onion
3-4 tomatoes
cilantro
1-2 jalapenos
limes
salt to season

Preparation:
Chop the onion, tomatoes, jalapenos, and cilantro to a fine consistency. Toss in a bowl together and season with lime and salt to taste.

Ingredients for fish tacos:
Tilapia or Orange flounder
(~ 2 lbs. fillets will feed ~5 people)
stick of butter
salt to season (we prefer Crazy Jane's- a combination of salts)
corn tortillas
2-3 avocados- sliced into thin slices
limes wedges
Pico de Gallo
extra cilantro for topping off

Preparation:
Melt butter in a pan. Cook fillets in the melted butter, using a spatula or wooden spoon to break apart the fish into small pieces. Season with a little bit of salt to taste. Don't drain the butter- pour it all in your serving bowl and serve with sides.

If you want soft tacos warm up the corn tortillas in the microwave and place in a dishtowel to keep warm. If you want crunchy tacos heat up some veggie oil in a skillet and cook the corn tortillas, bending them into a hard taco shell as they begin to fry in the oil (these are sooooo much better than store bought shells).

Layer your taco with fish, pico de gallo, avacado slices, some extra cilantro, and a squeeze of the lime.