8 ounces very fresh Californian sea bass or other firm white flesh fish, deboned and cut into 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
4 green onions, sliced
Zest and juice of 3 limes
2 cloves garlic, minced
2 jalapenos, seeded and minced
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1/4 cup chopped onions
1 clove garlic, chopped
1 serrano pepper, seeded and chopped
2 cups tomatoes, peeled, seeded and chopped
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley, optional
1/2 cup olive oil
6 medium tomatillos, husks removed
1/2 onion, diced
3 cloves garlic, minced
1 poblano pepper, split and seeded
3 tablespoons lime juice
1 ripe avocado
5 ounces canola oil
Six 4-inch round yellow corn tortillas
1 teaspoon kosher salt
Fresh cilantro leaves, for garnish
Chile and Lime Cream, for garnish, recipe follows
Pickled Red Onions, for garnish, recipe follows
1/2 cup sour cream
1 teaspoon ground ancho chile
Pinch kosher salt
Juice and zest of 2 limes
1/2 cup red wine vinegar
1 tablespoon sugar
1/2 red onion, thinly sliced
1 teaspoon kosher salt
As an alternative, you can use some of your favorite spices to season the tostadas after they've been fried.
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