Name: Fish Tacos with Strawberry-Avocado Salsa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 1.02 kg cod fillet; 3 jalapeño peppers; 3 limes; 3 shallots; 24 small corn tortillas; 1 ½ (454 g) pkgs strawberries; black pepper; chili powder; extra virgin olive oil; salt

Fish Tacos with Strawberry-Avocado SalsaFish Tacos with Strawberry-Avocado Salsa — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

1.02 kg cod fillet

3 jalapeño peppers

3 limes

3 shallots

24 small corn tortillas

1 ½ (454 g) pkgs strawberries

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard the stem ends of the strawberries; small dice the strawberries. Transfer to a large bowl (that will hold the salsa).

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salsa bowl.

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.

Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salsa bowl.

Preheat a grill pan or regular skillet over medium-high heat.

While the grill pan / skillet heats up, pat the fish dry with paper towels and place on a plate. Rub with olive oil and season with chili powder, salt, and pepper on both sides.

Once the grill pan / skillet is hot, add the fish; cook until it is cooked through and flakes easily, 2 to 4 minutes per side. Once done, transfer to a plate.

Juice 1 ½ limes and add to the salsa bowl; cut the remaining 1 ½ limes into wedges for serving.

Season the salsa with salt and pepper; toss to combine.

Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.

Using a fork or your hands, flake the fish.

To serve, divide the fish between the tortillas and top with the strawberry-avocado salsa; serve with lime wedges on the side. Enjoy!

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