Monday Dinner : Fish Tacos with Collard Greens

After work we stopped at El Pescador and picked up some wild red snapper and a ripe avocado with a mission to make fish tacos for dinner. First I made a sauce (mayo, lemon juice, garlic, chile). Meanwhile, Dylan chopped red onions, avocado, lime slices and shredded cheddar cheese, while warming the tortillas in the oven. Then we cooked the fish in our non-stick grill pan over the stove, along-side another pan with the collard greens and garlic. The tacos were assembled on the counter, and served with a side of greens.