• 1lb. Cobia Skin Off
  • 1 Sliced Large Avocado
  • 4 Corn Tortillas
  • 1 Small Diced Red Onion
  • Salt and Pepper to Taste
  • 5 Ounces Chopped Cabbage 1 small Tomato Diced
  • ¼ Cup Chopped Cilantro Leaves
  • 5 ounces Lime Juice
  • Vegetable Oil



  1. Marinate the Cobia in a bag for about 30 minutes with Lime Juice, salt and pepper.
  2. Cook Cobia in a sauté pan, at a medium high heat for about 4 minutes on each side.
  3. While Cobia cooks pour vegetable oil in a frying pan about ½ an inch thick at a medium heat. Place Corn Tortilla one by one in your pan for about twenty seconds or until golden brown then flip with tongs for another twenty seconds. Place on a paper towel covered plate to absorb excess oil.
  4. Once fish is fully cooked remove and slice fish into strips.
  5. Add desired amount of fish and vegetables to each tortilla.
  6. Enjoy!!