Taco with halibut and escabeche sauce

Ingredients:

• 900 g skinless halibut fillet or other fish with firm white meat
• 1 scotch bonnet or habanero pepper, halved (optional)
• 1 red bell pepper, sliced ​​into strips
• 1 green bell pepper, sliced ​​into strips
• 1 medium-sized onion, cut into half rings
• 2 cloves of garlic, sliced ​​into slices
• 1 cup wheat flour
• Salt and ground black pepper
• 6 tbsp. l. olive oil
• 4 sprigs of fresh thyme
• 4 sprigs of fresh thyme
• 2 fresh or dried bay leaves
• 1/2 teaspoon black peppercorns
• 1/2 tsp allspice peas
• 1 tbsp. malt vinegar
• 1 cup of water
• 1 sliced ​​avocado
• 4 warmed wheat tortillas (recipe corn tortillas, recipe wheat tortillas)

Preparation:

1. Cut the fish into 5 cm wide strips and pat dry. Add salt and pepper to the flour and coat the fish in the mixture. Shake off any excess flour. Heat 3 tablespoons of olive oil in a frying pan over medium heat.
   
   Lightly brown the fish on both sides, about 3-4 minutes. Place on a paper towel to absorb excess oil, then arrange the fish in a single layer in a shallow glass dish.
2. Drain the oil from the pan, return it to medium heat, and add 3 tablespoons of fresh olive oil. Add the onion, bell pepper, and Scotch bonnet pepper (if using) and cook until the vegetables are tender, about 5 minutes.
   
   Add the garlic, thyme, bay leaves, black pepper, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring to a boil.
3. Spoon 1/4 of the sauce onto each tortilla, top with cooked fish and avocado. Serve hot, or let cool to room temperature and refrigerate for 4 hours or overnight.