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Grilled Garlic-Cilantro Cod Tacos

This recipe comes to us courtesy of Mary Sue Milliken and Susan Feniger, pioneers of world cuisine and co-chef/co-owners of the critically acclaimed Border Grill restaurants. As preeminent ambassadors of modern Mexican cuisine, they have set the standard for gourmet Mexican fare for nearly three decades. Milliken and Feniger are the co-authors of five cookbooks, as well as the co-stars of Food Network TV’s “Too Hot Tamales” and “Tamales World Tour.”
Yield: Serves 4
Total Time: 45 min
Prep: 35 min
Cook: 10 min
Additional:
Ingredients
2 1/2 tablespoons cumin seeds
3 jalapeño chilies, stemmed and cut in half
2 cloves garlic
2 1/2 teaspoons salt
1 tablespoon plus 1/2 teaspoon freshly ground black pepper
1/4 cup plus 3 tablespoons freshly squeezed lime juice, divided
1 large bunch plus 6 tablespoons chopped fresh cilantro, divided
5 ripe avocados, preferably California Hass
1 medium red onion, diced
4 jalapeño chilies, stemmed, seeded and finely diced
1 cup salsa
Preparation
1.  Make marinade: Lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add 3 jalapeños, garlic, 1 teaspoon salt, 1 tablespoon pepper and 1/4 cup lime juice and puree until cumin seeds are finely ground. Add 1 bunch cilantro and olive oil and puree until smooth.
2.  Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes.
3.  Preheat a medium-hot grill, broiler oven or pan on the stovetop over medium-high heat.
4.  Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes.
5.  Make guacamole: Cut the avocados in half. Remove the pits, peel, quarter and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add 6 tablespoons cilantro, red onion, 4 diced jalepenos, 3 tablespoons lime juice, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper; combine with a fork. Serve immediately.
6.  Assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca and guacamole. Serve immediately accompanied by lime wedges.
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