Rainbow-like Fish Tacos

It's no secret that we love to eat spicy food. Truth be told, we have many debates about which kind of spicy food we prefer the most. We never end up anywhere because each time we eat something spicy from a specific country, for that 10-15 minutes while we eat it, that cuisine is the best one.

What can I say? We are very easily distracted when it comes to food.

Now, as you can imagine, Mexican food is on our monthly menu. More so, ever since we discovered masa harina and bought a tortilla press, we play with recipes from that part of the world even more.

Today, I want to talk about our healthy and crunchy fish taco, which is extremely easy to make, offering an amazing experience with every bite.

• The first thing you have to start with is making the chips. I suggest this step first because it is the most time-consuming.
• Peel the beetroot and the sweet potato. With the help of a mandoline, cut the vegetables into extremely thin slices. Season the cuts and pour the olive oil, mixing everything carefully not to break the slices.
• Prepare a baking tray. Top it with baking paper and start adding the veggies onto it. You will need to add each slice individually. You don't want to crowd them because they will turn mushy and would be anything but crispy. Most likely, you will have to bake them in different rounds. I had repeated the baking process 3 times.

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• Now, put the tray in the preheated oven at 130 Celsius (260 F) and leave it for 15 minutes. After 15 minutes, take the tray out, turn the slices on the other side and leave them for another 5-7 minutes or until they have the level of crispiness you want.
• You will need to roast your peppers. I said it before but will say it again. I prefer the oven method but you can roast them on a grill or on direct flame. It doesn't matter how you do it. The point is that when they are completely roasted, you will have to put them in a pot with salt and let them covered for 20-30 minutes, so they become soft and easy to peel.

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If you don't have a tortilla press, skip the next steps and go with store-bought ones. However, if you buy the tortilla, make sure you buy corn tortillas and not wheat ones.

• For those of you who have a tortilla press, this is what you have to do. Mix the masa harina with water. You will want to reach the point where the dough is compact and not crumbling. If it crumbles, you will need more water. If it's too sticky then, you will have to add flour. My suggestion is to slowly add the water and see how much it is incorporated.
• Once you have a steady dough, split it into 4 equal pieces. To form them using the press, you will have to put foil on both parts of the press. Add each dough piece between the two layers and press them.

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• Heat up a cast iron pan and fry your tortillas. Leave them for one minute on each side. When they are ready, cover them with a tea towel and let them sit.

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• By this time, your peppers should be ready to be peeled. Take their core out but try not to lose the juices. If you want to keep the dish milder, either reduce the number of hot peppers or don't add the seeds. However, you are eating Mexican food, so why would you want your dish milder?
• Rip the peppers into strips and put them in a bowl. Grate the garlic on them, then add the olive oil, vinegar, and salt. Stir everything and leave them covered to rest in the fridge while you finish the recipe.

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• In a food processor or a blender (I do prefer the food processor for this), put all ingredients required for the sauce and pulse it until you get a nice sauce. You will want to have tiny pieces of cilantro and parsley left. You don't want a complete mashed pure. Or at least, this is how I prefer it.
• Finally, it is time to prepare the fish. Season all pieces with salt and pepper on both sides. Heat a non-stick pan and add the fish fillets to it. Let them cook for 4 minutes on each side. Before taking them out of the pan, pour the olive oil and let them sit for another 30 seconds.

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• Plating time. Take a tortilla. Spread some pepper salsa on it. Carefully place the fish on the salsa and top it with Chimichurri sauce and some veggie chips.

When you think of Mexican food, it is impossible not to think of tacos. They are extremely popular and loved worldwide. They come in different forms and with different fillings. However, it is believed that the indigenous people were eating some kind of fish tacos prior to the Spanish arrival in Mexico. This means that fish tacos were the original deal.

* I specify here that the recipe is for 4 people. Well, you get 4 tacos, but if I were to be completely honest with you, we didn't have any problem eating two tacos each.

** I like adding some lime juice at the end. It is not necessary, but I like the kick.

*** Don't forget to tag us on instagram when preparing this recipe.