Preparation:

Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.

Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.

Serve two tacos each with sautéed vegetables, white rice and refried black beans.

Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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