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- 1 large mackerel fillet (thanks Scott!), cubed (Mahi also works well)
- Oil for sauteeing
- 1 avocado, sliced
- Shredded cabbage
- corn tortillas
- Queso blanco, grated
- Salsa of choice (we used Mrs. Renfro’s Chipotle-Corn
Spice Mix:
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp. smoked paprika
Toss fish with spice rub and saute over medium heat. (Don’t overcook)
Heat tortillas, and assemble tacos in whatever order you deem appropriate.
