Cobia Chalupas

Ingredients
  

  • 1 lb. 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

Instructions
 

  • Marinate the Cobia in a bag for about 30 minutes with Lime Juice, salt and pepper.
  • Cook Cobia in a sauté pan, at a medium high heat for about 4 minutes on each side.
  • 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.
  • Once fish is fully cooked remove and slice fish into strips.
  • Add desired amount of fish and vegetables to each tortilla.
  • Enjoy!!

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