Robby’s Mexican & Spanish Cuisine
Traverse City, Michigan

 

 

 

 

 

 

 

 

CHICHARRON DE PESCADO (TILAPIA)
INGREDIENTS:
1 Lb. Tilapia Fillets
2 Lemons, halved, without seeds
Salt
Black Pepper, fresh
Flour
Corn Tortillas

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
    INGREDIENTS:
    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.

    • GUACAMOLE
    INGREDIENTS:
    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.