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Sprinkle the Gimme Chimmi all over the cod along with 1 teaspoon of the olive oil and let it stand for 5 minutes.
Meanwhile, heat a grill pan on the stove or bbq over medium high heat and add the remaining olive oil. Season the fish with salt and pepper and cook, flipping halfway until easily flaked. About 6-8 minutes total. Squeeze fresh lime juice over the cooked fish and set aside.
While the fish is cooking, combine the diced avocado and chives in a small bowl and smash to combine. Season with salt, pepper and lime juice.
Char the tortillas on both sides over an open flame.
Gently break the fish into large chunks. Evenly distribute the smashed avocado on each tortilla and top with large flakes of the fish. Serve with hot sauce on top, extra cilantro and limes on the side.