Fish Tacos with Strawberry-Avocado Salsa

Directions

1. Rinse all fresh produce and pat dry.
2. Hull and dice the strawberries, then transfer to a medium bowl to form the base of the salsa.
3. Halve the avocado, remove the pit, scoop out the flesh, and small dice it into the salsa bowl.
4. Quarter the jalapeño, remove seeds and membranes, then finely dice and add to the salsa bowl.
5. Shave cilantro leaves from the stems and finely chop them; add to the salsa.
6. Peel and finely dice the shallot, then mix it into the salsa and season with a pinch of salt and pepper.
7. Preheat a grill pan or skillet over medium-high heat, ready to cook the fish.
8. Pat the cod dry, rub with olive oil, and season both sides with chili powder, salt, and pepper.
9. Cook the cod until it flakes easily, about 2 to 4 minutes per side; transfer to a plate and roughy break into chunks.
10. Stir juice from half of the lime into the salsa; cut the remaining lime into wedges for serving, and season the salsa to taste.
11. Wrap tortillas in damp paper towels and microwave until heated through, 15 to 30 seconds.
12. Flake the fish with a fork, then assemble by dividing the fish among the tortillas and topping with the strawberry-avocado salsa; serve with lime wedges.