Fish Tacos

Ingredients

• 4 tomatoes
• 1 pinch sugar
• 1 tsp lemon juice
• Salt
• 1 splash Tabasco
• 1 Avocado
• 100 g leafy salad (e.g., iceberg)
• 4 fish fillets about 150 g each (e.g., sole or cod)
• Pepper
• 2 tbsp Vegetable oil
• 4 tortilla sheets

Instructions

1. 1.

   Wash the tomatoes, cut off the stem ends, blanch, cool, peel, quarter, deseed and dice finely. Season with sugar, lemon juice, salt and Tabasco. Peel, halve, pit and cube the avocado. Wash, trim, dry and slice the salad into strips.

2. 2.

   Rinse the fish, pat dry, season with salt and pepper, and fry in hot oil in a non-stick pan for 5-6 minutes on each side until golden brown.

3. 3.

   Briefly toast the tortilla sheets in a hot pan. Remove from pan, place one half of each tortilla on a plate or bowl, top with fish, tomatoes, salad and avocado, fold the second half over, and serve.