Mahi-mahi fish tacos with homemade tortillas

Soak 16 oz dried black beans in about three cups of boiling water for about an hour and a half.

Pico de gallo: combine four diced roma tomatoes, half a diced Spanish onion, about a quarter cup minced cilantro, half a diced jalapeno and the juice of one lime.

Toss halved tomatillos with a little olive oil, pour onto a preheated baking sheet and roast under a preheated broiler until roasted.

Blend the tomatillos with half a diced onion, a quarter cup minced cilantro, half a minced jalapeno, the juice of one lime, salt and pepper to a smooth but slightly chunky salsa verde.

Pulse 8.5 oz all-purpose flour, 1 tsp salt and 6 tsp baking powder in a food processor, then process in 3 tbsp lard until like wet sand.

With the processor running, drizzle in 3/4 cup of 110F water until a cohesive ball forms; wrap in plastic wrap and rest at room temperature 30 minutes.

On a generously floured surface roll golf-ball-sized pieces into about 8-inch rounds; cook in a ripping hot nonstick skillet about 30 seconds until large bubbles form, then flip; keep warm in a low oven.

Marinate the fish in a plastic bag with the juice of one lime, a little salt and pepper, olive oil and the ground toasted cumin.

Toast cumin in a nonstick skillet and grind it in a spice grinder.

Sweat onions, add a clove of crushed garlic and saute until fragrant, add the soaked beans with their liquid, bring to a boil and simmer until creamy; mash and season with salt and pepper.

Guacamole: pit about four medium avocados, score with a butter knife and scoop into a large bowl with half a seeded jalapeno, a quarter Spanish onion, the juice of half a lime and cilantro; season with salt, pepper and cumin and mash with a fork until chunky.

Sear the mahi-mahi fillet in a very hot pan, then bake in a preheated oven until it reads 135F inside.

Fill the tortillas with the fish, refried black beans, pico de gallo, guacamole and tomatillo salsa.