Ingredients for 6 tacos:
1 can of Grilled Cod
6 tortillas
1 onion
1/2 yellow bell pepper
1/2 red bell pepper
1/2 green bell pepper
2 carrots
1/2 red cabbage
1 avocado
1/2 mango
1/2 lime juice
Pepper
1 tablespoon of Extra Virgin Olive Oil
For the Mayo:
120 g of mayonnaise
150 g of unsweetened natural yogurt
1 teaspoon of Tabasco sauce
1 teaspoon of paprika
1/2 lime juice
Chives
Preparation
Wash the vegetables. Cut the peppers, cabbage, and carrots into strips, and thinly slice the onion.
In a frying pan, heat three tablespoons of extra virgin olive oil with salt and pepper. Add the vegetables and cook for about ten minutes until they are crispy.
In a bowl, mix the mayonnaise with the yogurt, Tabasco sauce, paprika, and lime juice, and set aside. Peel the avocado and mango, and cut them into cubes. Mix with lime juice, a pinch of pepper, and olive oil.
Heat the tortillas in a frying pan for a few minutes. Display them in plates and fill them starting with the vegetables, then with the cod, mango and avocado cubes, and finally, the lime mayonnaise. Finish with chopped chives.
