Tacos De Pescado (Baja Style but No Cabbage)
At a Glance
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Servings
- 8 Tacos
Categories
- Main Course
- Tacos
- Mexican
- Sauté
- Easy
Allergens
- Fish
- Milk
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.
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Equipment
Skillet
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
Instructions
Season fillets with juice from the lime and Adobo.
Melt butter in skillet.
Sautee fillets until cooked through, approx 4 min each side.
Warm tortillas in a seperate skillet.
Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.
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