Cooking Instructions

1. Cut the fish fillets into fingers & season with salt & pepper.
2. For the garlic oil, in a small pot, combine oil, butter, & sliced garlic. Cook on low heat until garlic is done. Set aside in a bowl.
3. In a pan over medium-high heat, add a bit of olive oil, garlic oil, & the seasoned fish. Cook to your preferred doneness.
4. In a pot, add 50 ml oil & stir fry garlic cloves & 1/4 of the sliced onion over medium-high heat.
5.  When the onion turns transparent, reduce to medium heat, add cleaned chilies, & stir frequently to avoid burning. After 3 minutes, add 3 tomatoes cut into quarters & cook for a further 5 minutes. Add salt, pepper, orange juice, tomato sauce, & enough water to cover. Cook covered on low heat for 10 minutes. 
6. While the salsa cooks, slice the remaining tomatoes & onion. After 10 minutes, blend the salsa, strain to remove solids. 
7. In a large pan, sauté the remaining sliced onion for 2 minutes, then add the sliced tomato for another 2 minutes. Add the blended salsa diabla & cook for a further 10 minutes. Adjust salt if needed.
8. Reheat corn tortillas & place on a plate or into a tortilla warmer or tea towel if you’re cooking for a crowd.  
9. Add a piece or two of fish on the tortilla. Spoon salsa diabla on top. Add avocado slices. Place a lime wedge on the side. Pinkie’s up, your tacos are ready!  

¡Buen provecho!