Preparation

Tortillas

1. In a large bowl, mix the salt into the flour.
2. Add half of the water and stir until absorbed.
3. Gradually add the remaining water while mixing.
4. Once the water is fully absorbed, knead the dough for a few seconds to achieve a uniform texture, then divide it into balls of about 35 g (the size of a ping pong ball).
5. Flatten the balls between two sheets of parchment paper using a rolling pin or a wine bottle.
6. Place a tortilla in a small preheated cast iron skillet on top of the wood stove, and cook for about one minute on each side.
7. Once cooked, wrap the tortilla in a slightly damp cloth, and repeat with the remaining tortillas, stacking them on top of each other.

Salsa

1. Place the jalapeño peppers, bell peppers, onion, and tomatoes in a large cast iron skillet, and drizzle with olive oil.
2. Roast in the lower part of the wood stove oven until fully cooked and slightly charred on the outside.
3. Transfer to a blender, add the garlic, and blend.
4. Season to taste with salt and lime juice.

Fish

1. Heat frying oil to 350°F (175°C) in a cast iron pot.
2. Cut the fish into sticks and lightly season with salt.
3. In a large bowl, beat the egg and water together, then add the flour and gently mix until the batter is somewhat smooth.
4. Coat the fish pieces one by one with the batter and add them directly to the hot oil. Once they are golden and crispy, transfer to paper towels and season with a bit of salt.

Assembly

1. Rub a tortilla with a lime wedge and add a bit of sour cream.
2. Place a piece of fish on top, then garnish with avocado, salsa, red onions, cilantro, and jalapeño slices.
3. Enjoy and repeat!