Sheet-Pan Fish Tacos | RICARDO

Ingredients

• 1 tilapia fillet, about 1/4 lb (115 g)
• 1 small red onion, thinly sliced
• 1/4 cup (40 g) frozen corn kernels
• 8 cherry tomatoes, halved
• 1 tbsp (15 ml) olive oil
• 2 hard taco shells
• 1/2 avocado, diced (optional)
• Cilantro leaves (optional)
• Store-bought salsa, to taste