The white fish isn’t grilled or breaded and fried, it’s marinated in a cilantro and jalapeno sauce with cumin and chipotle. The white fish is so flaky and the pico de gallo makes it so heavenly that you don’t miss the fried version at all. The cilantro sauce is also used in the pico de gallo mixture and the flavours are so tantalizing!

• Serves 4

• Prep time 20 mins

• Cook time 20 mins

Ingredients:

• 2 Lb white fish, washed and dried

• 3 tsp sea salt

• 1 Jalapeno

• 1/3 cup olive oil

• 1/2 tsp cumin ground

• 1/4 tsp chipotle

• 2 garlic cloves

• 1 large bunch of cilantro

• 1 medium tomato

• 1/2 red onion

• 1/2 cucumber

• 2 limes

• 1 avocado

• 12 tortillas

Directions:

1. Blend 1/2 the bunch of cilantro, jalapeno, oil, garlic, 1 tsp salt, chipotle, cumin and juice of 1/2 a lime. Coat the pieces of fish with 1/2 the mixture and place them in an oven tray. The other half of the mixture will be used in the pico de gallo.

2. Bake the fish at 300 degrees for 20 minutes making sure it doesn’t get over cooked. It needs to be a bit flaky.

3. While the fish bakes, chop red onion, tomato, red pepper, cucumber, 1/2 bunch cilantro, and the avocado.

4. Add all chopped vegetables to the remaining cilantro mixture and add salt and juice of 1 lime and combine all the ingredients.

5. Warm tortillas on a burner one at a time on medium heat till you see dark spots around the edges (30 seconds per side) Keep them warm until servings.

6. Spoon white fish and add pico de gallo and enjoy your Mexican taco party!