1 cup orange juice or tangerine or clemintine juice

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2 Tbsp. citrus zest

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1 tsp. sea salt divided

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2 tsp. smoked chili powder

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1/2 tsp. crushed black pepper

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2 cloves California garlic minced, divided

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4 boneless fish filets (1-inch thick), fresh, skin-on*

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1 Tbsp. olive oil

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8 corn tortillas small

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1 cup cabbage shredded and rough chopped (red, green or mixed)

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1/2 cup pico de gallo fresh, or your favorite salsa

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1/4 cup crema sour cream or crème fraiche

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1 ripe, Fresh California Avocado peeled, seeded and cut in 16 slices

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2 limes quartered

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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.