Okay. So this was a first but definitely not a last. Wicked yummy!
Baking the Cod fish: preheat the oven to 375, grease baking sheet with oil so fish won't stick (I used coconut oil), place the wild caught Atlantic cod in 1-2 inch thick pieces on baking sheet, coat with oil and seasoning (I used coconut oil, black pepper and turmeric), bake for 20 mins or until internal temp is 135. When done, remove from oven, let cool, cut into chunks.
For the Mango Peach "Salsa": I say salsa like that because it's not really salsa. Chopped into tiny pieces one organic medium peach, 1/2 organic mango, 1/4 cup fresh organic cilantro, 1/4 cup organic onion (any kind). Mix together and BAMMMM salsa.
For the Avocado Cream Sauce: peel and remove nut from one large avocado, chop 1/4 cup fresh organic cilantro, 1/4 cup plain Greek yogurt (I used chobani), 1/4 tsp salt, 1/4 water (I used essentia alkalized water). Place in your blender and blend until creamy (about 15-20 seconds).
Slap all this together in a tortilla of your choice and voila .... FISH TACO.