Tacos with roasted fish from yucatán

Peel the garlic and press it out of the bowl. Stir in chilli powder, allspice, pepper, oregano and lime juice until smooth paste is formed, possibly diluted with 1 to 2 tablespoons of water. Cut the fish into strips of approx. 1 cm and create spice paste. Leave the fish for about 30 minutes.

Preheat the pan until it is piping hot. Warm tortillas or taco shells according to the instructions for use. Carve lettuce, remove it and cut it into thin strips. Cover the grill pan with oil and strips of fish in approx. 4 minutes brown and just roast, half-turn. Spread the tortillas with tomato salsa, divide them, arrange grilled fish strips and fold tortillas in half. Or fill taco shells with salad, fish and some tomato salsa. Place 2 tacos on four plates each. Give the rest of tomato salsa. Serve with avocado salad.