How to cook
Mix the two types of flour, the salt, clarified butter, oil and water (as needed) and blend to mix using a blender. Form balls out of the paste. Place them between two sheets of foil and press them with the bottom of a pot to get tortillas.
Clean the tomatoes’ soft insides and cut them. Combine them with the chopped onion in a bowl, but be sure to drain the onions of their juice in advance. Add the chopped chilies. Season with salt, lime juice and chopped fresh coriander and parsley. Stir and add the diced avocado.
Saute the bacon in a pan with the 3 peppers. Season the fish with salt and black pepper and then fry it, but not completely. Spread this mixture in the middles of the tortillas, wrap them with foil and fry them until ready.
Serve the fish tacos with the garnish and a little sprinkled cheese.