Cod filet marinated in lime juice, minced serrano, salt, pepper, smoked paprika, and chipotle powder for 15 minutes.
Cast iron skillet preheated (dry) to medium-high, and some tomatillos in-husk toasted on it for maybe 6 minutes, covered, shaking them around like popcorn so they didn’t burn, then removed and diced.
Coconut oil melted in the skillet, the fish filets fried about 4 minutes on each side until flaking apart and just done.
Eaten on a plate brought back from a trip to Merida, in passive voice.
The Robot Must Eat 
Wow, that looks good. I’m inspired to try fish tacos myself.
mom