Two tacos - sauteed green and red bell peppers and onions with avocado and pico de gallo.

Tiger prowns with diabla salsa, jicama and cucumber tapping with rice and com tortillas.

Pan fried halibut marinated with herbs and served with spicy salsa.

Cat fish and red snapper simmered slowly in a saffron broth mixed with a vegetable medley.

Fried calamari in a bed of mixed greens with chipotle aioli.

Two tacos - crisp fried cod served with pico de gallo, queso fresco, lettuce and drizzled with chipotle sour cream.

Mixed greens and fruit salad with honey mustard dressing and almonds.