- 4 Kalettes®
- 4 fillets of sea bass (or other white fish)
- 4 wheat tortillas
- 1 avocado
- ½ red bell pepper
- ½ green bell pepper
- ½ onion
- 2 tomatoes
- 1 lime
- Salt and pepper
- Worcestershire sauce
- Fresh chilli pepper (to taste)
Cook the fish fillets for 8 minutes in a little salted water. When cool, flake the fish and mix it with the oil, pepper, salt and finely-chopped chilli (to taste). Set aside.
Select the smallest Kalettes® and boil in salted water for 3 minutes. Remove and drain well.
In a frying pan with plenty of sunflower oil, fry the Kalettes® until crispy. Drain on kitchen paper and set aside.
Prepare the relish: finely chop the red and green peppers, tomato and onion. Mix them all in a bowl with salt, oil, pepper and lime juice. Keep in the fridge.
Prepare the guacamole: finely chop a tomato and the coriander. Open the avocado and spoon out the flesh into a bowl, mash with a fork and add the salt, lime juice, tomato and coriander and a few drops of Worcestershire sauce. Keep in the fridge.
Assemble the tacos: take a tortilla (in this case, wheat ones), put a little guacamole in the middle, top with some relish, the Kalettes® and some flaked fish, and enjoy!