Tortilla Battered Fish Taco with Avocado Salsa - Gerardo Lopez

Ingredients

• 300 grams of snapper filet (skin off and cut in 3cms slices)
• 8 corn tortillas (from La Tortilleria )
• 200 ml vegetable oil
• 4 corn tortillas (from La Tortilleria )
• 3 tbsp corn flour (have some extra for coating)
• 1 tbsp baking powder
• 1 egg
• 1 tbsp chipotle in adobo
• 1 tbsp garlic powder
• ¼ cup of mineral water
• 1 small zucchini (diced vertically in 4 parts)
• 2 avocados (preferably hash)
• 2 garlic cloves
• ½ onion (preferably white or yellow)
• 2 jalapenos chillies (cut in half and stalk removed)
• ½ bunch of coriander
• ¼ cup veggie stock
• 2 tbsp extra virgin olive oil
• 1 lime (juiced)
• Salt to taste
• ½ purple cabbage (finely chopped)
• ½ bunch of coriander (finely chopped)
• 2 tbsp extra virgin oil