4 avocados, pureed
Zest and juice of 1 or 2 limes, depending on size
1 jalapeno pepper, chopped
A few drops green hot sauce, such as Tabasco
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 pound/450g tomatillos
1 bunch fresh cilantro leaves
Zest and juice of 1 lime
1 clove garlic, chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Salt
6 Italian tomatoes, halved
4 cloves garlic
2 serrano peppers, seeded and halved
1 onion, peeled and quartered
1 tablespoon/15 ml olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 bunch fresh cilantro leaves
Zest and juice of 1 lime
2 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
1 clove garlic, minced
Zest and juice of 1 lime
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon/15 ml olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups/500 ml flour plus 1 cup/250 ml for dredging
1/4 cup/60 ml cornstarch
1 tablespoon/15 ml baking powder
Salt
2 1/2 cups/625 ml beer (2 bottles of beer)
2 eggs
1 pound/450g parrot fish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut)
Canola or peanut oil, for frying
Corn tortillas
Mayonnaise
Shredded cabbage
Onion slices
Cilantro leaves
Lime wedges
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