David Lentz’s Fish Tacos

David Lentz's Fish Tacos

serves 4-6

3-4 pound rock cod or similar white fleshed fish (marinate in lime zest, evoo & chopped cilantro/season with salt & aleppo pepper/ grill or sear in a cast iron pan)
cabbage/ optional
queso fresco/ optional
sour cream/ optional

3-4 avocados
1 small/ medium red onion
6 cloves garlic/ minced
juice of 4 limes
half bunch of cilantro/ chopped
pinch of cayenne pepper
1/2 tsp paprika
pinch of chili powder
extra virgin olive oil
salt and pepper

Farmers Salsa
4 heirloom tomatoes or 1/ 2 pint cherry tomatoes
4 fresno chiles/ seeded/ diced
1 jalapeno pepper/ seeded/ diced
3 thai peppers (check for heat heat). seeded/ diced
1 med red onion diced
6 cloves garlic minced
juice of 4 limes
extra virgin olive oil
salt and pepper
half bunch of cilantro minced
small bunch of chives diced
pinch of paprika


Guacamole: put ingredients in a bowl along with the avocado ( slice in half & scoop out) also add two avocado pits (helps with oxidation). mash with a whisk until smooth. season as you go.....adjust spice depending on taste.

Salsa: cut heirlooms into a med. dice (save all juice from the tomato), or cut cherry tomatoes into quarters or in half. add all ingredients into a bowl, mix and check for seasoning.....remember you can always add more so be careful not to over season.

Sear or grill fish. finish w/ fresh lime juice & evoo when finished. heat tortillas or masa on a flat top or cast iron pan (keep warm in a towel). serve with guacamole & salsa. you can also add sliced cabbage dressed in lime juice & extra virgin olive oil, queso fresco and or sour cream.