Preparation

Prep Time: 20min | Cook Time: 5min

For the Guacamole:

• In a small bowl, with a fork, mash the avocado. Leave slightly lumpy, it does not need to be perfect.
• Dice the tomato and the onion very fine (about 1/8? x 1/8?). Add to avocado.
• Finely mince the cilantro and add that to the avocado.
• Pressing down on the limes, roll back and forth across the counter a few times. This releases the juices from inside. Cut and squeeze into avocado mixture. Make sure to remove seeds or squeeze lime into loosely held together fingers. The juice will go through, but the seeds will be caught in your hand. Or use a lime juicer!
• Season with salt and pepper. Set aside.

For the Pico De Gallo:

• Dice the tomatoes and onion very fine. (Again, about 1/8? by 1/8?). Toss into small bowl.
• Deseed the jalapeÒo, and dice it the same as the onion and tomatoes. Add to bowl.
• Finely mince the cilantro and toss with the rest of the ingredients.
• Repeat the same technique as above and squeeze the lime juice into the other ingredients.
• Stir to combine and set aside.

For the fish Tacos:

• Slice the fish into thin, long strips, about 1/2? wide by 3-4? long)
• Mix salt, pepper and flour on a large plate.
• Heat butter and oil in a heavy bottomed frying pan on medium high heat.
• Dip strips of fish into flour mix and then lay in pan. Allow to brown on each side before turning, about 1-2 minutes per side.
• Remove fish to plate lined with paper towel (recycled of course!) and continue until all fish is battered and fried.
• Heat tortillas in microwave or oven with paper towels between each one. Keep warm in tortilla warmer, if you have one.
• To serve, place everything on the dinner table individually and allow each person to personalize their taco.