Tacos De Pescado (Baja Style but No Cabbage) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I love Tacos Pescado, but I'm not a fan of the Baja Style. I love the breaded and fried fish, but I just can't embrace having it served in tortillas with cole slaw. I found this style of Tacos Pescado while eating at J. Anthony's Seafood Cafe in San Antonio, TX. I've duplicated and improved the style somewhat. Ingredients:
1 lb tilapia fillet |
1 lime |
1 teaspoon goya adobo seasoning, with cumin |
1 tablespoon butter |
8 corn tortillas |
1 avocado, sliced |
1 cup pico de gallo |
Directions:
1. Season fillets with juice from the lime and Adobo.
2. Melt butter in skillet.
3. Sautee fillets until cooked through, approx 4 min each side.
4. Warm tortillas in a seperate skillet.
5. Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.
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