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Ambassador [Associate]
Ambassador [Associate]
  • 581 calories
  • 40 min
  • 4 servings


  • 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


  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!

Nutrition per Serving

Net Carbs


  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • spatula