Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado

Name: Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado
Ingredients: 3 cups diced heirloom tomatoes (from about 2 pounds tomatoes); 1 small serrano chile, stemmed, seeded removed and minced; 1 tablespoon minced shallot; 2 tablespoons finely chopped cilantro; Juice of 2 limes; Sea salt; 2 tablespoons extra-virgin olive oil; 1 pound skinless striped bass or other firm white fish fillets, cut into 1 1/2-inch cubes; Eight 6-inch corn tortillas; 1 Hass avocado, halved, seeded and cut into a 1-inch dice; 1 lime, cut into eight wedges, for serving