California cuisine is highly influenced by its Mexican neighbor and there are restaurants at tacos, taquerias, on every street corner. Often held by Mexicans, these restaurants even offer the card only in Spanish, my LV2, rarely used but curiously, when reading a menu, comes back to me as if by magic.
500 g sea bream fillet without skin or bones
100 g canned corn
50 g red cabbage
50 g of iceberg type green salad
1 red onion
2 tablespoons chopped coriander
2 tablespoons olive oil
2 teaspoons of cumin mill
2 teaspoons of ground paprika
Optional spicy sauce
Peel and thinly slice the onion.
Squeeze the limes. Reserve the equivalent of a tablespoon for the avocado.
Mix lemon juice with olive oil, cumin, paprika, coriander, and sliced red onion.
Cut the sea bream fillets in large dice.
Put the fish in the marinade, salt, pepper, mix well and reserve for 30 minutes.
Wash the salad.
Cut the avocado into 2, remove skin and core, then cut the flesh into cubes. Pour the reserved lime juice, mix gently.
Wash and slice red cabbage.
Drain the corn.
Preheat oven to 200 degrees.
Put the fish and marinade well spread in a baking dish.
Grill and bake for 5 minutes at half-height.
Meanwhile, warm the tortillas.
Take the fish out of the oven.
Garnish the tortillas in this order: salad, fish, avocado, red cabbage, corn. Offer spicy sauce for lovers of pungent flavors.