Heat oven to 400 F.

In a medium mixing bowl, add avocado, apple, onion, cilantro and jalapeno pepper, 1 Tbsp lime juice and 1/2 tsp salt.

Set aside.

In a skillet, heat extra virgin olive oil over medium heat.

Season cod with salt and pepper to taste.

Cook until cod fillets are opaque. About 4-5 minutes per side.

Wrap corn tortillas in aluminum foil and warm. Tortillas should soften. About 5 minutes.

Combine cod, ginger and remaining lime juice in a large bowl.

Divide fish, arugula and guacamole among the tortillas.

Top with low-fat sour cream.