Raquel, author of Los Tragaldabas , brings us a recipe full of color, flavor and fun. Because we will agree that tacos are often associated with a casual and fun dinner... And since she prepares them, I assure you that dinner will be a success!

At home we are passionate about Mexican food, and especially tacos, fajitas and quesadillas are our favorites. Its varied and healthy ingredients make this type of elaboration a dish that is liked by adults and children alike. Chicken is usually the main ingredient along with various vegetables, although today the ones I bring you are fish; yes, yes, fish.

Walking through the net I saw a very original recipe by Jamie Oliver, I adore his cooking, so I wanted to make a version similar to the one he offered us, although with some changes. You already know that each recipe is different in each kitchen.

fish tacos in infinity bra

T&G acacia wood cutting board , Tokyo Design porcelain bowl and Bra Infinity frying pan

A very simple and complete recipe, perfect for a quick lunch or dinner. The taco is a dish of Mexican origin. It consists of a rolled tortilla, generally corn, although wheat flour can also be used, seasoned with some seasoning inside. The birth of the taco comes from tortillas with molli, which were prepared on hot stones and decorated with cochineal, some of them accompanied by beans and chili, ingredients that still constitute the dietary base of the Mexican people. The stew that was put on the taco was based on the meat that was consumed during that time.

We always like to dress the tacos with a sauce, but today I have prepared a simply delicious avocado mayonnaise. It is a recipe that I have taken from a book for me fundamental "Sauces" by Karin Leiz , in which you will find more than 300 sauces to accompany your dishes. A book that is undoubtedly perfect for when you don't know what sauce to accompany a meat, a fish, a vegetable... you have delicious and varied solutions for all of them.

For the recipe I have used the Bra Infinity frying pan , a perfect frying pan for any type of preparation, with a ©Premium non-stick, unique on the market and free of PFOA. It is made of cast aluminum, with a diffuser at the base that distributes heat evenly and therefore makes better use of energy. But in addition to all this, what a great value, what I like the most is its removable handle, fantastic for better saving space when storing it and above all that we can start cooking on the stove (gas, vitro or induction) and finish in the oven. This gives you fantastic freedom of movement when preparing your recipes and not having to keep changing kitchenware to make your dish.


For the tacos:

Corn tortillas
1 fresh cod fillet
1 red pepper
1 green pepper
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
1 clove garlic
1 tablespoon dried oregano
1 teaspoon of sweet paprika
1/2 chilli or chili

For the avocado mayonnaise:

2 ripe medium avocados
2 small grated onions
3 garlic cloves
1/2 teaspoon minced chile
1 tablespoon chopped chives
1 tablespoon chopped parsley
2 tablespoons lime juice
200-300ml of olive oil


The first thing will be to macerate our cod. To do this, put the chopped fish, olive oil, garlic clove, lemon juice, oregano, sweet paprika, chilli pepper and salt in a large bowl or platter. Let macerate for 10-15 minutes.

Next we start with the mayonnaise. Peel the avocados and crush the pulp together with the lime juice and some salt (you can use the chop-chop grinder or a blender ). Mix with the grated onion and the garlic, pressed or cut very small. Add the chili, chives and chopped parsley. We crush while we gradually incorporate the oil in a thread. This mayonnaise does not need to be too thin, you like it to have a somewhat coarser texture. We rectify salt if necessary. Let rest for at least 30 minutes.

mexican tacos in bra infinity

Bra Infinity frying pan , Pallarès iron knife and Fleur de Lis Tokyo Design bowl

We start with the ingredients for our tacos. Preheat the oven to 180º. We put two tablespoons of olive oil in our pan and fry the chopped vegetables (red pepper, green pepper, red onion) for 1-2 minutes. Remove from the heat, place the chopped cod fillet on top and bake for 10-15 minutes. Remove from the oven, heat the tortillas and place the vegetables, the finely chopped cabbage and the shredded cod on them. We serve with the avocado mayonnaise on top and decorate with chopped parsley.

pan bra infinity

T&G Acacia Wood Chopping Board and Porcelain Bowl Tokyo Design Studio


lola said:

Hola acabo de descubrir tu blogs, y las recetas que he visto me han encantado, intentaré hacerlas!! ☺☺

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