FISH TACOS WITH 3 EASY SAUCES

Tacos are a so easy-to-do dish but so yummy, aren’t they? Perfect for a casual dinner with friends or a relaxing evening at home watching movies. 

Enjoyable and funny as each one can personalize his own taco, more or less spicy, lots of sauce or just a bit, make it the way you like it! 
One thing, this is not for picky people that don’t like to get their hands dirty! Getting messy is part of the pleasure of this food, let’s be honest… eating with your hands is fun!

• 4 fresh cod fillets/loins
• Corn tortillas 
• Lettuce leaves
• 1/2 yellow bell pepper sliced into strips
• 1/2 green bell pepper sliced into strips
• 2 limes, cut into quarters
• Fresh cilantro
• Salt and black pepper

• 3 tbsp mayonnaise
• 1 + 1/2 canned jalapeño peppers

• 2 tomatoes, chopped
• 1/2 red onion, chopped
• Fresh cilantro, chopped
• 1 1/2 lime juice 
• Salt and black pepper 
• 1 garlic clove, thinly chopped
• 1 jalapeño pepper, chopped (optional)

• 2 ripe avocados 
• 1 tomato, chopped
• 1 lime juice
• 1/2 scallion, chopped
• Salt and black pepper
• Fresh cilantro, chopped

 PREPARATION :

1. Let’s start with the sauces.
2. For the jalapeño mayo, use a hand blender. Pour the mayonnaise and the jalapeño peppers and blend until it is creamy and well mixed. Use more jalapeño if you want it more spicy. Keep in the fridge until you use it.
3. For the “pico de gallo” put the chopped tomatoes, garlic and onion in a bowl and add the lime juice, salt, pepper and cilantro (to taste). Keep in the fridge.
4. To make the guacamole, mash the avocados in a bowl with a fork until it gets creamy. Add the chopped tomato, scallion, lime juice, salt, pepper and cilantro and mix it all well. Keep in the fridge covered with plastic wrap. (*find a tip below about how to preserve it!)
5. Finally season the cod with salt and pepper. In a pan with oil sauté the fillets until they look golden. Remove and cut into small pieces.
6. Fill the corn tortillas with some lettuce, green and yellow pepper strips, some “pico de gallo”, guacamole, fish and jalapeño mayonnaise over it. Serve with some extra cilantro leaves aside and lime quarters.