For a taste of summer any time of year, try these healthy and delish fish tacos.
In a medium mixing bowl, whisk together lime juice, olive oil, chili, cumin, and sea salt. Add fish and toss well to coat. Cover with plastic and place in the refrigerator for 20 to 30 minutes.
Meanwhile, make corn salsa. In a large bowl, combine corn, onion, cucumber, sea salt, and lime juice. Gently fold in avocado. Set aside.
Heat coconut oil in a medium sauté pan over medium heat. When pan is hot, add fish and cook for approximately 7 minutes until firm and opaque. Place cooked fish in warmed tortillas. Top with corn salsa and fresh lime juice.
Recipe adapted from The Bikini Body Diet by Tara Kraft. Copyright Zinczenko/AMI Ventures, 2013.