Makes 4 tacos.

Tacos
¼ cup fresh lemon or lime juice about 2 limes
4 Tbsp avocado oil, divided
3 cloves garlic minced
½ tsp salt
½ tsp black pepper
1 pound white fish fillets such as tilapia cod, halibut, sole
8 corn tortillas
2 cups shredded cabbage

Strawberry-Cucumber Salsa
1 pint Red Dog strawberries, hulled and diced (about 2 cups)
1 Red Dog cucumber, peeled and seeded, diced (about 2 cups)
2/3 cup chopped Red Dog sweet onion
2 Tbsp chopped fresh cilantro
2 Tbsp fresh lime or lemon juice
½ tsp salt
1 small jalapeno pepper seeded and minced (optional)

To make the tacos:
Combine citrus juice, 2 tablespoons oil, garlic, salt and pepper in a shallow baking dish or zip-top bag. Add fish, skin side up (if it has skin). Marinate, chilled, for at least 30 minutes but no longer than 2 hours.

Discard marinade and grill or saute fish in a skillet, using the remaining 2 T oil as needed. Cooking time depends on the thickness of the fish, but it should take around 6-10 minutes. Fish should flake easily with a fork but not be too dry.

To make the salsa:
Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container, chilled, until ready to use. Use this within 24 hours as it gets mushy if you store it longer.

Slice fish into large pieces. Place a bit of cabbage on a tortilla, a couple slices of fish, then a spoonful or two of salsa. Garnish with lime wedges and chopped cilantro, if desired.