Recipe: Fish Tacos

Ingredients
4 pieces fresh cod (8 oz each)
2 Tbsp. Extra Virgin Olive Oil
2 tsp.Chili Powder
1 lime
Salt and Pepper to taste
3 ripe Haas avocados, pitted & scooped from skin
1 lemon, juiced
2 tsp. Asian Chili Sauce
1 1/2 cups plain Greek Yogurt
1 tsp coarse salt
4 scallions, thinly sliced on an angle
12 soft (6-inch) flour tortillas
4 plum tomatoes, chopped
2 cups Shredded Mexican Blend Cheese

Directions
1.    Preheat a nonstick skillet with Olive Oil.  
2.  Season fish with Chili Powder, Salt and Pepper.
3.    Roll lime on the counter top to get juices flowing.  Also, any under ripe citrus may be  placed in a microwave oven for 10 seconds at high setting to induce the juices to flow.
4.  Fry fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
5.  While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, Asian Chili Sauce, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in chopped scallions.  Chop Tomatoes and reserve.
6.  To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded cheese and tomatoes.
7.  Fold tacos over and eat!