The avocado in these fish tacos adds a creamy texture that you’ll love!
I found some beautiful Pacific Cod fillets at Santa Monica Seafood, an excellent source of responsible seafood sourcing in the Los Angeles area. (To search for sustainable seafood, head over to the Monterey Bay Aquarium’s Seafood Watch for their seafood search list, pocket guide and app.)
With a few fresh ingredients from the farmers market, these healthy fish tacos can come together in no time for a light lunch or dinner.
I grilled these up in just about four minutes per side. Make sure to add a little salt and pepper for seasoning.
There is something amazing about grabbing herbs from your own garden. I chopped up about eight sprigs of cilantro, along with some cabbage, avocado and limes.
If you like a little more heat, sprinkle on a bit of cayenne pepper to taste. If you decide to use a different, flakey fish, please leave a comment and share how it tasted.