For the tacos

• 4 6-inch tortillas
• 1 package (340g) cod croquettes from Fruits de Mer du Québec
• 1/2 cup shredded iceberg lettuce
• 1/2 cup shredded red cabbage
• 1/2 red bell pepper, diced

For the avocado aioli mayonnaise

• 1 avocado, diced
• 1/2 cup light mayonnaise
• Salt and pepper
• 1/2 lime (juice)
• 3 tbsp. 15% fat cooking cream
• 1 tbsp. chopped green onion
• 1 tbsp. honey
• 1 tbsp. minced garlic

1. Preheat the oven to 375 F. On a baking sheet lined with parchment paper, cook the croquettes for 30 minutes.
2. In a small blender, place all the mayonnaise ingredients and blend until smooth.
3. Adjust seasoning to taste. On a tortilla, place croquettes, vegetables and mayonnaise.

• 340 g Seafood Canada cod
• 75 ml panko breadcrumbs
• 50 ml grated Parmesan cheese
• 60 ml dried-tomato pesto
• 15 ml honey
• 15 ml parsley, chopped
• 15 ml basil, chopped
• 15 ml chives, chopped
• Pepper, to taste

1. Preheat oven to 175 °C.
2. Place the cod on a cooking sheet covered with parchment paper.
3. In a bowl, mix the panko breadcrumbs, the Parmesan cheese, the pesto, the honey and the herbs.
4. Spread the mixture on the cod fillets while gently pressing against the skin so that it sticks to the fish.
5. Bake in the oven for 10 minutes.