1 1/2 lb. cod fish sliced into 1-in. pieces

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2 Tbsp. unsalted butter divided, melted

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1 tsp. smoked paprika

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1/2 tsp. cayenne pepper

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1/2 tsp. oregano

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1/2 tsp. onion powder

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1/2 tsp. garlic powder

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1/2 tsp. salt

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1/2 tsp. pepper

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1/4 tsp. thyme

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1 ripe, Fresh California Avocado seeded and halved

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1 tsp. fresh lemon juice

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1 tsp. olive oil

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8 corn tortillas

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1/4 cup chopped red cabbage

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2 Tbsp. chopped red onion

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2 Tbsp. chopped tomatoes

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.