Stir avocado, tomatoes, cilantro, 1 tbsp lime juice, 1/4 tsp salt and garlic in a bowl.
Pat fish fillets dry with paper towels. Sprinkle with remaining 1/2 tsp salt and pepper. Heat oil in a large non-stick frying pan over medium-high. Add fish and cook until browned, 4 to 5 min per side. Remove from heat and drizzle with remaining 1 tbsp lime juice. Cut fillets into bite-sized pieces.
Fill each tortilla with fish, avocado salsa and more cilantro leaves, if desired. Serve with lime wedges.
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Last updated: October 27th, 2020
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