Fish tacos & improvised avocado/jalapeño salsa

Katie and I are big fans of fish tacos. We have been trying to make the perfect ones for a while. Usually, we cook the fish on a frying pan, and although they are delicious, I have issues with the dry fish. So, this time we decided to cook the fish in the oven and give it a twist! We usually use the basics for our tacos: tomatoes, onions, lemon and cilantro. However, this time we are changing our recipe to an "Improvised avocado/jalapeño salsa."

For this recipe you will need:

- 1 avocado

- about 1/4 of a medium purple onion

- 1 lemon

- a little bit of chopped cilantro

- about a 1/4 of a jalapeño

- 2 filets of your favorite fish (Katie likes Swai or Tilapia, and I like Salmon)

- Spices: garlic salt (if you don't have real garlic), rosemary, salt and pepper.

- olive oil

- lettuce or anything green!

- corn tortillas

For the "Improvised avocado/jalapeño salsa:"

Cut the onion and avocado in small chunks, preferably making the onion chunks smaller than the avocado ones. Cut fine pieces of jalapeño and add together with avocado, onion, and cilantro. Add some lemon juice, salt, pepper and garlic salt to taste. I like it very lemony so I added the juice of a half lemon.

For the fish:

Pre-heat the oven at 350F. Place the fish on a greased (with olive oil) cookie sheet. Sprinkle the spices on top and then turn to the other side and repeat. Add a few drops of lemon juice and then place a few slices of lemon on top of the fish. Throw it in the oven for about 13 min.

Once the fish is cooked, place some of your greens on top of a corn tortilla, followed by the fish and the avocado/jalapeño salsa. Take it into your mouth for an awesome explosion of flavors. Enjoy!

Tuna and potato salad

Canned tuna and potatoes: always present in college student pantry. This simple and delicious recipe can get you through two or even three meals! You'll need:


- 2 potatoes (the kind you like)
- about 10oz of tuna (two cans)
- 2 boiled eggs 
- 1 medium tomato
- 2 green onions
- 3 tbsp of olive oil
- 1&1/2 tbsp of white vinegar
- salt & pepper
- cilantro


Peal and cut the potatoes in small squares and boil with salt to taste until tender. Cut tomatoes, cilantro and green onion into small pieces, and mix them up. Slice and cut in small pieces the eggs. Combine olive oil, vinegar, salt and pepper to make a vinagrete. 


Mix all the ingredients and boya! you made yourself a tuna and potato salad. It can be eaten with some greens or it goes great with your favorite baguette.