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

tilapia fillet1 lb
lime↗1
goya adobo seasoning1 teaspoon
with cumin
butter↗1 tablespoon
corn tortillas↗8
avocado, sliced↗1
pico de gallo1 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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