Sea Bass fillets are oven roasted in adobo powder, placed on warmed tortillas and topped with guacamole, cucumber pico de gallo, and pickled cabbage
Chef Mad Coyote Joe enjoys these quick tacos during the summer months. While you can add to them the basics include corn tortillas, avocado slices, tomatoes, onions, cheddar cheese, lettuce and salsa.
Rick Bayless's recipe for the Traditional and Authentic, Carne Asada from Tampico Club in Mexico City, 1939.
Hawaiian-Mex fish tacos - tacos with a little Aloha!
You can cook up fresh beef or use you left over roast.