Fish tacos with avocado mayonnaise

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

At home we are passionate about Mexican food, and especially tacos, fajitas and quesadillas are our favorites. Their varied and healthy ingredients make these preparations a dish that appeals to adults and children. Chicken is usually the main ingredient along with various vegetables, although today the ones I bring you are fish; yes, fish.

Browsing the web I saw a very original recipe by Jamie Oliver, I love his cooking, so I wanted to make a version similar to what he offered us although with some changes. You know that every recipe is different in every kitchen.

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 tortillas can also be used, seasoned with some dressing inside. The origin 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 form the dietary basis of the Mexican people. The stew that was put on the taco was based on the meat that was consumed during that era.

We always like to dress tacos with a sauce, but today I have prepared a simply delicious avocado mayonnaise. It's a recipe I took from a book essential to me “Salsas” 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 which sauce to pair with a meat, a fish, a vegetable... you have delicious and varied solutions for all of them.

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

Ingredients

For the tacos:

Corn tortillas
1 fresh cod fillet
1 Red bell pepper
1 Green bell pepper
Cabbage
2 tablespoons of extra virgin olive oil
Juice of 1 lemon
1 clove of garlic
1 tablespoon of dried oregano
1 Teaspoon sweet paprika
1/2 dried chili or chile
Salt

For the avocado mayonnaise:

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

Preparation

The first thing will be to marinate our cod. For this, place the chopped fish in a dish or large bowl with the olive oil, the clove of garlic, the lemon juice, the oregano, the sweet paprika, the dried chili and the salt. Let marinate about 10-15 minutes.

Next we begin with the mayonnaise. Peel the avocados and purée the flesh together with the lime juice and some salt (you can use the chop-chop chopper or a blender). Mix with the grated onion and the pressed or very finely chopped garlic. Add the chili, the chives and the chopped parsley. Purée while gradually adding the oil in a thin stream. This mayonnaise does not need to be too smooth; it's nice to keep a slightly coarser texture. Adjust salt if necessary. Let rest at least 30 minutes.

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. Put two tablespoons of olive oil in our pan and sauté 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 on them the vegetables, the finely chopped cabbage and the shredded cod. Serve with the avocado mayonnaise on top and garnish with chopped parsley.

T&G acacia wood cutting board and Tokyo Design Studio porcelain bowl