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Veracruz’s Fish Taco

Ingredients

1–1½ pounds tilapia

Salt and pepper to taste

8 homemade corn tortillas (or buy the best quality you can find)

1 cup Monterey jack cheese, shredded

1½ cups shredded cabbage

Mango pico de gallo, as desired*

1 avocado, sliced

Limes, as needed

Chipotle mayo, homemade or preferred brand

Salsa, homemade or preferred brand

Directions

  1. Prepare and heat grill.
  2. Season tilapia with salt and pepper on both sides. Place on grill to cook, about 3 minutes per side.
  3. Meanwhile, warm tortillas on grill away from direct heat. Sprinkle cheese over each tortilla.
  4. When tilapia is cooked, divide tilapia among the tortillas, placing over the melted cheese.
  5. Transfer each taco to a plate, cover fish with chopped cabbage, mango pico de gallo, and a couple slices of avocado on top.
  6. Garnish each with slices of lime and serve with chipotle mayo and salsa on the side (or mix the two condiments together to serve).
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