Pescardo Tacos

Pescardo Tacos
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  1. 4- 8oz fillets of tilapia, swai…any light whitefish
  2. Lemon olive oil
  3. Mojo Rosa's Adobo Seasoning
  4. Fresh pico from grocery produce department, or homemade
  5. 1 jar Mojo Rosass Verde Salsa
  6. 2 avocados
  7. Corn tortillas
  1. Place fillets on hot skillet with lemon olive oil on it.
  2. Sprinkle 1 teaspoon of Mojo Adobo on fillets
  3. Cook 4-5 minutes and flip over
  4. Spoon on 2 tbsp of verde salsa
  5. Cook another 4-5 minutes until fish is firm to touch
  6. While cooking fish, warm tortillas in an omelet pan one by one and place between two plates to keep warm
  7. Serve fillet on a plate with 3-4 tortillas, ½ cup pico and a half of avocado fanned out.
  1. serves 4
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