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1 pound red snapper or catfish

Three avocados

1 package four tortillas

Ten cherry tomatoes sliced

1 Shallot minced

1 lime juiced

1 seeded jalapeño diced small

2 tablespoons chopped cilantro

1/2 cup flour

1 Teaspoon chili powder

1/2 teaspoon Cummin

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup vegetable oil

1 tablespoon of NW Elixirs 2 Verde Hott


Mix all the dry ingredients on a large dinner plate. Slice the fish into roughly 1.5 inch cubes ...larger for those wanting less crunch to their fish. Mix the fish cubed on the dry plate coating each cube with a light dusting of flour and spice. Pour the cup of vegetable oil into a large frying pan and preheat until just before boiling. Gently place the cubed fish into the oil and cook until golden then flip each cube. Once the fish is golden set on plate with paper towel to remove excess oil. Be careful not to crowd the frying pan... Several rounds of fish cooking may be required.

Cube the avocado in 3/4 inch cubes, dice the shallot, cherry tomatoes, and jalapeño, add the cilantro and lime juice. Mix but do not breakdown the avocado cubes too much.

Warm the tortillas in a 350 degree oven for 1-2 minutes. Plate tortillas with 5-7 cubes of fish, two medium spoonfuls of avocado mix and finish with a light drizzle of NW Elixers 2 Verde Hott.