Easy 15-Minute Fish Tacos with Avocado Corn Salsa

red cabbage, sliced thin

corn (I use frozen that I thaw before adding)

cucumber, peeled and diced

to 1 medium ripe avocado, peeled, pitted, and diced

minced cilantro leaves, or to taste

salt, or to taste

pepper, or to taste

cayenne pepper, optional and to taste

to 4 tablespoons lime juice (lemon juice may be substituted)

to 4 tablespoons apple cider vinegar

to 4 tablespoons agave (honey may be substituted), or to taste

butter

olive oil

flour, for lightly dredging fish

large tilapia filets (about 1 pound)

salt and pepper,

fajita or taco shells

about 1 cup white cheese or a white cheese blend (such as queso quesadilla, oxaca, asadera, Monterrey Jack, etc.)