Spiced Snapper Tacos with Cucumber Corn & Citrus Salsa

Fish tacos are one of my go-to weeknight dinners - it can be ready in under 20 minutes, and they taste so fresh and delicious even though they take almost no time to make. I like to use snapper for these when I can find it, but any mild, flaky white fish will work just as well (rock fish, cod, flounder, etc).

This is a favorite of mine especially during the summer months when we get incredible fresh corn - you don't even need to cook the corn, just slice it off the cob and add it to the avocado, cucumber, orange salsa. A little cotija cheese or Mexican crema would be a delicious addition to these tacos, but not necessary.

The best part about this dinner is you'll roast the fish in the oven on a parchment lined baking sheet, making the clean up incredibly easy (no oil splatter or fish smell from trying to pan fry fish on the stove). And the 10 minutes the fish is in the oven is the perfect amount of time to toss together the fresh salsa and warm up your favorite tortillas of choice.

This meal is gluten free (if you use GF tortillas) and dairy free. Enjoy!