Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)