Tacos de Pescado a la Plancha

Grilled fish tacos with crunchy cabbage, fresh pico de gallo, and a touch of light cream. A healthy and flavorful lunch.

Ingredients

• 250 grams White fish fillet (tilapia, basa, or sole)
• 1 tablespoon Neutral vegetable oil
• ½ teaspoon Salt
• ¼ teaspoon Ground black pepper
• 6 pieces Corn tortillas
• 1 cup Purple cabbage
• 1 piece Tomato
• ¼ cup White onion
• 1 piece Serrano pepper
• 2 tablespoons Fresh cilantro
• 2 tablespoons Lime juice
• ¼ cup Mexican crema (or thinned sour cream)
• ½ piece Avocado (optional)

Directions

1. Prepare the pico de gallo: Finely chop tomato, white onion, serrano pepper, and cilantro. Mix in a bowl with 1 tablespoon lime juice and salt to taste. Set aside.
2. Cut the fish into pieces and season with salt and pepper.
3. Heat vegetable oil in a skillet over medium-high heat. Cook the fish for 2-3 minutes per side, until golden and cooked through.
4. Warm the corn tortillas on a griddle.
5. Assemble the tacos: Place shredded purple cabbage on each tortilla, followed by the grilled fish.
6. Add pico de gallo and a drizzle of Mexican crema. Serve with lime wedges.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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