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Make the pickled onions early in the day or the day before. Cut a red onion in half and then quarter inch slices. Boil until softened, drain and place in a bowl or jar and cover with white vinegar.

Make corn tortillas and cover.

Mise en place: sliced radishes, shredded red cabbage, cilantro, avocado sliced thin

Mix mayonnaise with sriracha.

Cut into taco sized pieces and coat some sort of mild white fish (tilapia, cod, haddock) in flour and pan fry in canola oil. Sprinkle with Maldon sea salt. Keep warm on a plate.

Heat up tortillas in pan or comal. Swipe tortilla with sriracha mayo and layer ingredients.

Serve with horchata. Or Margaritas.

Around 2 pounds of salmon deboned
Eight or so scallions finely chopped
About a cup of parsley finely chopped
Two tablespoons of butter
Half cup white wine
Maldon sea salt
Piece of parchment paper big enough to fold over salmon
Baking pan

Preheat oven to 325º

Sauté scallions and parsley in butter until soft. Add wine and burn off. Lay salmon on parchment. Sprinkle salmon with salt. Spoon scallion and parsley mixture over salmon and fold over the parchment paper. Bake at 325º until it reaches 145º. I usually start checking at 20 minutes.

Four tomatoes, diced
Two cucumbers, diced
One red pepper, diced
Half red onion if it’s big, diced
Half cup chopped parsley
Three lemons juiced
Third of a cup of olive oil
Maldon sea salt

Cut the tomatoes up first and sprinkle the salt on them to marinate while you do everything else.