Among the spectrum of “fats”, avocado has always been my top choice. While fat accounts for around three quarters of the calorie count of an avocado, most of it is monounsaturated fat, in the form of oleic acid. Monounsaturated fat is considered to be a “good fat” which reduces the level of bad cholesterol in your blood and lowers the risk of stroke and heart disease. Moreover, avocado is full of nutritional goodness. They are an excellent source of potassium (containing more per weight than bananas), and are rich in vitamin K, B, C, and E. Avocados are the key ingredient for guacamole. On that note, I decided to experiment by making my own fish tacos (minus the cilantro).
INGREDIENTS: (Makes two tacos)
- Palm size sea bass fillet
- Avocado
- Handful of cherry tomatoes
- Lime Juice (or Lemon)
- Flour/corn Tortillas
METHOD:
1) Wash and pat dry fish fillet with paper towel. Season with salt and pepper. Slice into strips.
2) Pan fry sea bass on medium heat until cooked. 
3) Meanwhile, mash the avocado with the juice of one lime in a bowl. Season with salt and pepper. Add the chopped cherry tomatoes. 
4) Heat tortilla skin on fry pan gently till warm (alternative is to stick them in the oven for 2-3 minutes). 
5) Layer guacamole on tortilla wrap and sea bass. Fold and serve. 
