Serves 6

Ingredients:
3 limes, juiced
1 pound tilapia fillets
1 avocado, peeled and sliced
1 head red cabbage, shredded
1 red onion, thinly sliced
1 (16-ounce) jar Salsa
1 (7-ounce) can corn
1 package corn tortillas

Pour about 1/2 of lime juice into a 13x9x2-inch baking pan; reserve other half. Place fillets into pan; marinate for 5 minutes. Place half of avocado slices, a quarter of the cabbage, half the red onion and one-half cup of salsa into separate, small bowls and set aside.

In a medium-size skillet, heat remaining 1/2 cup salsa to a simmer. Add the fish, stirring so that fish is well coated and broken into pieces. Add the corn; cook 5 to 6 minutes or until fish is cooked thoroughly. Remove from heat, squeeze remaining lime juice over fish and place in a serving bowl.
Set out cabbage, avocado, onion, 1 cup salsa and fish-corn mixture in bowls. Place the tortillas on an oven rack and heat for 2 to 3 minutes, or until warmed and crispy. Fill tortillas as desired.