Fish Tacos with Avocado Tartar Sauce and Crispy Onions

Ingredients:

For the Fish:

• 2 cod fillets

• Salt and pepper, to taste

For the Avocado Tartar Sauce:

• 1 ripe avocado, peeled and pitted

• 1/2 cup mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon dill pickle relish (or finely chopped dill pickles)

• 1 tablespoon capers, drained and chopped

• 2 teaspoons Dijon mustard

• 1 small shallot, finely minced (or 1/4 small red onion)

• 1 tablespoon fresh parsley, finely chopped

• Salt and black pepper to taste

For the Crispy Onions:

• 1 sweet onion, thinly sliced

• Enough neutral oil to cover 1” of a pan

For the Tacos:

• 4 flour tortillas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking sheet.

2. Pat the cod fillets dry with paper towels, season with salt and pepper, and place on the baking sheet.

3. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. Set aside.

4. Heat up about an inch of oil in a pan over medium heat. Once hot, add the onion and allow them to fry until browned and crispy (about 8-10 minutes). Stir occasionally to make sure they're frying evenly.

5. Remove onions from heat and place on a paper towel lined plate then sprinkle immediately with salt.

6. In a bowl, mash the avocado until smooth.

7. Add mayonnaise, lemon juice, dill pickle relish, capers, Dijon mustard, minced shallot, and fresh parsley. Mix well.

8. Season with salt and black pepper to taste.

9. Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.

10. Break the baked cod fillets into bite-sized pieces.

11. Spread a generous amount of avocado tartar sauce on each tortilla then add pieces of baked cod on top.

12. Top with crispy onions and serve immediately.

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