| 12 | 30 | 337 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 4 fillet (6oz) | Atlantic Cod |
| 4 small tortilla(s) | Tortilla, corn |
| 1 avocado(s) | Avocado |
| 1 medium pepper(s) | Jalapeno pepper (chopped) |
| 1/4 cup chopped | Sweet onion |
| 2 cup | Cilantro (coriander) (chopped) |
| 1 fruit | Lime (juice) |
| 1 cup | Green cabbage (shredded) |
| 1 medium | Tomato (diced) |
| 1/4 cup | Salsa verde, ready to serve (Verde) |
| 2 tbsp | Extra virgin olive oil (tbsps Extra Virgin Olive) |
| 1/4 cup chopped | Yellow bell pepper |
1. Light a grill.
2. In a medium bowl, mash the avocados, jalapeños, onion, cilantro and 1/2 of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
3. In a small bowl, combine cilantro, olive oil, and rest of lime juice. Brush the fish with mixture.
4. Grill over moderately high heat until lightly charred and cooked through about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble heat each taco over the grill for 3-5 minutes. Then spread a dollop of guacamole on a tortilla. Top with fish, tomatoes, peppers, cabbage and salsa.
| Fruit | 0.3 |
| Grain | 0.4 |
| Meat | 1.9 |
| Vegetables | 2.6 |
