Name: Tacos De Pescado (Baja Style but No Cabbage)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 Tacos
Cuisine: Mexican
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

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Tacos De Pescado (Baja Style but No Cabbage)

At a Glance

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 8 Tacos

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.

Reviews, cook notes, and substitutions

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