Chicharron De Pescado (Tilapia)
Robby’s Mexican & Spanish Cuisine
Traverse City, Michigan
CHICHARRON DE PESCADO (TILAPIA)
1 Lb. Tilapia Fillets
2 Lemons, halved, without seeds
Black Pepper, fresh
DIRECTIONS:Marinate the tilapia fillets in lemon juice with a pinch of salt and some black pepper.Preheat oil in a frying pan to 200 degrees C.Slice the fish into 1/3 inch thick slices.In a separate container drop the fillets into flour and coat evenly.Place the fillets into the oil adding a pinch of salt on top of the filets. Fry the fish until both sides are golden brown and cooked thoroughly.Heat the corn tortillas in a lightly oiled pan until tortilla is soft and cooked on both sides.Place the fried tilapia into a taco shell and top with Pico De Gallo and Guacamole.
PICO DE GALLO
½ Onion, diced
2 Tomatoes, diced
3 Oz. Cilantro, diced
1 Serrano Pepper, diced
1 Small Green Lime
Salt and Pepper
DIRECTIONS:Mix all diced ingredients in a mixing bowl.Squeeze lime juice on top and season with salt and pepper.
4 Ripe Avocados
2 Small Green Limes, juiced
3 Oz. Cilantro, finely diced
DIRECTIONS:Mix avocado in mixing bowl until smooth.Add lime juice and cilantro.Mix well.Season with salt and pepper to taste.