I dug this recipe up from the archives because I miss California. My sister and I made these over a year ago, back home in SoCal before I came back to Boston to start my first co-op.

These are completely homemade, from the corn tortilla, to the herb guac, to the pan-seared sea bass. Of course, you can buy the guac and the tortilla, but where's the fun in that?

So here it is: a 3-in-1 recipe post — enjoy!

serves: 4 (2 tortillas/person) | time: 15 minutes | vegan

ingredients

• 1 cup of masa harina (corn flour)
• 1/3 cup warm water
• 1 pinch of salt

directions  

1. Combine ingredients in a bowl; add more flour if the dough is too sticky.
2. Roll out into a log and chop into pieces the size of half of your palm.
3. If you don't have a tortilla press, put the piece of dough in between two silicone mats and press a large wooden cutting board on top. This prevents the dough from sticking and gives it an even shape. Repeat with the rest of the pieces.
4. Heat a nonstick pan. place the tortilla in the pan and cook on medium heat for 1-2 minutes. flip and cook for another 1-2 minutes.

serves 4 | time: 5 minutes | paleo, vegan

Ingredients

• 4 Hass avocados
• 2 Roma tomatoes (Optional: sub grapefruit pulp for tomatoes)
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Sea salt, cayenne pepper, and freshly ground black pepper, to taste
• Minced garlic, to taste
• Herbs (dill, basil, Chinese celery)

Directions

1. Dice the tomatoes and avocado and place in a bowl.
2. Mix in lemon juice, olive oil, garlic, and herbs.
3. Add seasoning to taste.

serves 4 | time: 10 minutes | paleo

Ingredients

• 1.5 lb fresh sea bass
• 1 teaspoon olive oil
• Sea salt and pepper, to taste

Directions

1. Coat a pan with olive oil and place on medium heat.
2. Salt and pepper both sides of the fish.
3. Place fish in the pan when it's heated and cook covered on medium heat for 4-5 minutes or until golden. flip and cook for another 4-5 minutes, or until cooked all the way through.

Note: Add whatever fun toppings you want! I added sautéed onions and it was amazing.