Mexi-Cali

Ingredients

1 lb whitefish (I prefer tilapia-it

Instructions

start out by coating a non stick pan with olive oil. Coat both sides of fish with blackening seasoning. heat oil to med-high, and blacken fish until it flakes. transfer to a plate and let it cool to room temp. Flake all of the fish into a bowl, and combine with bread crumbs, juice from 2 limes and egg. separate onto 3-4 balls (depends how big you want them), and form the balls into pattys. coat a clean non-stick pan with olive oil and brown both sides of the pattys. Split the buns, and slightly toast them under the broiler. In a medium bowl, combine cucumber, red onion, avacado, remaing lime juice and salt to taste. Toss to coat with lime. Place patty on buns, then layer queso fresco, lettuce, tomato, and top with avacado salsa. Enjoy!