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Mexico >  Seafood >  Tacos de Pescado >

 

Tacos de Pescado

Fish Tacos

• 3 TBS butter

• 2 LBS fish filets (cod, snapper, tilapia or turbot)

• 1 tsp. garlic salt

• 4 large flour tortillas

• Cheddar or Colby Jack cheese, shredded

• Sour Cream

• Iceberg lettuce or Savoy cabbage, shredded

• Lime Salsa

Melt butter in a large skillet. Add fish; cook over medium heat until fish is fully-cooked and flakes easily with a fork. Season with garlic salt; remove from heat. Warm tortillas in microwave for about twenty to thirty seconds. Assemble Tacos: For each taco, use about four ounces of cooked fish, cheese, sour cream and shredded lettuce or cabbage to preference, and three tablespoons of Lime Salsa. Recipe makes enough for four large fish tacos.

Variation: Add a few drops of hot sauce or a squeeze of fresh lime to each taco for extra flavor.

 

Related Links:

• Food Fare Culinary Collection: Mexican Cantina

• Global Seafood Cookbook

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