John pan roasted the fish and I made the beans with yellow bell and jalapeño peppers, onions, and garlic spiced up with Tabasco sauce, cumin, and chipotle powder. The garnishes were avocado crema and yogurt. We warmed the tortillas in the oven and combined the fish with tomatoes, shredded cabbage, avocado crema and yogurt. This is an easy and enjoyable dinner.
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