In a glass mixing bowl whisk together 2 tablespoons of extra virgin olive oil and all the juice of 1 lime. My favorite citrus juicer is linked here.
Season fish generously with kosher salt and a grind or two of black pepper
Add fish and toss gently, allowing to marinate for 15 minutes.
While the fish marinades, roast the pepper of your choice (for me it’s Anaheim or Poblano) over an open flame on your range or grill, turning with tongs until fully charred. Don’t fear the char! This is super easy and just requires a little bit of patience. Throw some music on and grab your tongs, this is going to change your fish taco experience forever...I promise!
Once the pepper is blackened and softened, place it in a bowl and cover tightly with plastic wrap. Allow the pepper to steam. When it has cooled down, peel the charred skin from the pepper, cut it in half, and remove the seeds.
In a blender or cuisinart blend your charred pepper, fresh cilantro, garlic cloves, a healthy pinch of kosher salt and squeeze some more lime juice until the mixture moves easily and comes together. Note this can be made in advance. The night before or the morning of is perfect.
Heat one tablespoon of extra virgin olive oil in a sauté pan over medium low heat. When it’s hot, add your marinated fish stirring gently until it’s cooked through. Stir in the pepper mixture and serve immediately, spooning the fish into a warm tortilla and topping with my Jicama Slaw (if you’re a V.I.Bee. you have received my ‘Jicama Slaw Bee Byte’ in your email by now). For garnish, you can add cubed avocado, diced tomatoes and a little cool-to-the-tongue dollop of sour cream.