Fish Tacos and Guacamole

Serves : 4

Preparation time: 20 minutes

Cooking time : 6 minutes

Ingredients

• 2 haddock fillets
• 45 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 15 ml (1 tbsp.) Mexican chili powder
• 2 avocados
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 30 ml (2 tbsp.) red wine vinegar
• 4 drops Tabasco
• 4 to 8 tortillas
• 1 lettuce leaf, chopped
• 8 cherry tomatoes, thinly sliced
• 45 ml (3 tbsp.) olive oil
• Salt and pepper to taste

Preparation

1. In a hot skillet, sear the fish coated with Mycryo butter or in the fat of your choice, 2 to 3 minutes on each side.
2. Sprinkle with salt, pepper and Mexican chili powder. Set aside.
3. In a bowl, using a hand blender, purée avocado, shallot, garlic, vinegar and Tabasco. Check seasoning.
4. In a hot skillet, lightly heat tortillas.
5. Divide the prepared guacamole, crumbled fish, lettuce and cherry tomatoes between each tortilla.
6. Enjoy