Ingredients
2 Mayan Pearl Avocados
2 cups chopped tomato
2 cups chopped green onions
1 cup chopped cilantro
Cooking spray
8 (6 oz) fish filets (Swordfish, Mahi Mahi, or Tilapia)
Pacifica Culinaria All Natural Avocado Oil
8 limes (Mexican or Key lime)
Salsa Verde*
Salt and Pepper to taste
Preparation
Prepare grill to medium-high heat. Sprinkle salt and pepper on fish filets. Dredge filet in a small amount of Avocado Oil and place fillets on rack. Grill for 4 minutes or until fish flakes easily when tested with a fork. Peel and take the pits out of the avocados, slice into thin slices. Serve each fillet nestled in two corn tortillas with 2 tablespoons salsa verde, chopped tomato, chopped green onions, chopped cilantro and two avocado slices. Garnish with 1 lime wedge per taco. Salsa Verde is sold canned or fresh and is a tomatillo-based salsa.
