1/4 teaspoon red pepper flakes
1 Avocado *pitted
1 bunch cilantro
Salt + pepper to taste
2 cloves garlic
1/2 cup olive oil
½ teaspoon dried oregano
1 lime *juiced
cheese
Shredded Cabbage
4 cod fillets
1 teaspoon cumin
1 teaspoon smoked paprika
green onions
Sour cream
Put all of the salsa ingredients into a blender and pulse until smooth. Chill until your tacos are ready. This sauce can last in an airtight container for up to 5-6 days.