Fish Tacos with Strawberry-Avocado Salsa

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 small bunch cilantro
• 1 ½ lb cod fillet
• 2 jalapeño peppers
• 2 limes
• 2 shallots
• 16 small corn tortillas
• 1 (16 oz) pkg strawberries
• black pepper
• chili powder
• extra virgin olive oil
• salt

Instructions

1. Wash and dry the fresh produce.
   • 1 (15 oz) pkg strawberries
   • 2 avocados
   • 2 jalapeño peppers
   • 2 limes
   • 1 small bunch cilantro
2. Trim off and discard the stem ends of the strawberries; small dice the strawberries. Transfer to a large bowl (that will hold the salsa).
3. 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.
4. Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
5. 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.
6. Trim off and discard the ends of the shallots; peel and finely dice the shallots. Add to the salsa bowl.
   • 2 shallots
7. Preheat a grill pan or regular skillet over medium-high heat.
8. 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.
   • 1 ½ lb cod fillet
   • 1 tbsp extra virgin olive oil
   • 2 tsp chili powder
   • 1 tsp salt
   • ½ tsp black pepper
9. 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.
10. Juice one lime and add to the salsa bowl; cut the remaining lime into wedges for serving.
11. Season the salsa with salt and pepper; toss to combine.
    • ½ tsp salt
    • ¼ tsp black pepper
12. Wrap the tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
    • 16 small corn tortillas
13. Using a fork or your hands, flake the fish.
14. To serve, divide the fish between the tortillas and top with the strawberry-avocado salsa; serve with lime wedges on the side. Enjoy!