Special equipment: a hand-held immersion blender.
For the tacos: Slice the fish fillets into 3-inch pieces and place in a large bowl. Add the oil to cover the pieces of fish evenly. Add the marjoram, salt and pepper and mix thoroughly. Let sit in the fridge until ready to grill.
For the pico de gallo: In a medium bowl, mix together the diced tomatoes, yellow onions, cilantro and lime juice.
For the avocado cilantro cream: Combine the avocados, yellow onion, cilantro, sour cream and lemon juice in medium bowl. Mix with a hand-held immersion blender until smooth and creamy.
Preheat a grill to high heat and lightly oil the grate. Grill the fish pieces, turning once, until easily flaked with a fork, about 9 minutes.
To assemble, add a spoonful of black beans to a tortilla. Top with some grilled fish, green and red cabbage, a heavy spoonful of the avocado cilantro cream and some pico de gallo.
To add spice we recommend a red arbol or habanero chile.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Guisados, Los Angeles, CA