Tacos de Pescado

Ingredients

• Cucumber Pico de Gallo:

  • 1 plum tomato dice
  • 1 English cucumber dice
  • 1/2 red onion dice
  • 1 tsp Ginger minced
  • 1 squeeze lime
  • 1 Tbs of agave nectar
  • Salt and pepper to taste

• For Tacos:

  • 6 corn tortillas (6 inches)
  • 12 oz Sea bass filet cut into 2 oz stripes
  • 1/2 cup of adobo powder
  • 1 cup of cucumber Pico de gallo
  • 1 cup of guacamole
  • 1 cup of red pickled cabbage

• Guacamole:

  • 2 large ripe avocados
  • 1/4 of a bunch cilantro chopped
  • 1/4 of a red onion dice
  • 1/4 of a white onion dice
  • 1/4 of fresh whole jalapeño chopped
  • 2 tsp of pickled jalapenos chopped
  • 2 tsp of jalapeño vinegar
  • 1 squeeze lime
  • Salt to taste

• Red cabbage Pickled Relish:

  • 1 cup of red cabbage finely slice.
  • 1/4 cup of orange juice
  • 1/4 cup of limejuice
  • 2 tsp of agave nectar
  • Salt and pepper to taste