Pescado Veracruz Tacos

Name: Pescado Veracruz Tacos
Ingredients: 1 whole fish (we love red snapper or sea bass but you can use what you prefer! 1 ½ pounds, gutted and cleaned); 1 tsp sea salt; 2 tbsp ghee (or coconut oil); 1 onion (white or yellow, thinly sliced); 3 garlic cloves (minced); 2 thyme sprigs; 1 bay leaf; 28 oz diced tomatoes (half of the juice drained); 1 pickled jalapeno (thinly sliced. These are widely available in small cans in supermarkets in the ethnic foods aisle.); ¼ cup pimento stuffed olives (pitted, drained); 3 tbsp capers (rinsed and drained); 1 tsp dried oregano; olive oil (for drizzling); 4 organic corn tortillas

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Ingredients

1 whole fish (we love red snapper or sea bass but you can use what you prefer! 1 ½ pounds, gutted and cleaned)
1 tsp sea salt
2 tbsp ghee (or coconut oil)
1 onion (white or yellow, thinly sliced)
3 garlic cloves (minced)
2 thyme sprigs
1 bay leaf
28 oz diced tomatoes (half of the juice drained)
1 pickled jalapeno (thinly sliced. These are widely available in small cans in supermarkets in the ethnic foods aisle.)
¼ cup pimento stuffed olives (pitted, drained)
3 tbsp capers (rinsed and drained)
1 tsp dried oregano
olive oil (for drizzling)
4 organic corn tortillas