1 head cauliflower in medium florets
1 lb of White fish such as snapper or pacific halibut diced in big cubes
3 pieces of fresh corn
2 cups of cherry tomato
3 tablespoons of cilantro chopped
¼ of red onion thinly sliced
2 tablespoons of lime juice
¼ cup of shredded purple cabbage
1 avocado sliced
12 tortillas (either corn or flour)
For the marinade:
2 cloves of garlic
1 tablespoons of chili powder
1 dried chili such as guajillo soaked in warm water
1 tablespoon of cumin
1 tablespoon of dried oregano
1 tablespoon of white vinegar
2 tablespoons of avocado oil
Salt and pepper to taste
For the sauce:
1 cup of tahini or vegan mayo
3 tablespoons of lime juice
1 tablespoon of chili powder
In a blender combine all ingredients of the marinade. Set aside.
Heat a skillet and place the corn to brown, when done combine with cherry tomato and cilantro. Add the juice of lemon.
Mix the marinade with cauliflower and fish and place in refrigerator 1 hour and up to 1 day. place the caulioflower and fish in a baking sheet and place in the oven for 25 (for the fish) and 45 for the cauliflower.
Meanwhile combine the red oinion with lemon juice and a pinch of salt.
To serve: heat the tortillas, place some cauliflower and some fish in it, add the corn salad, avocado, cabagge and the red oinion.