Cooking Instructions

1. Marinate the Fish 

• Cut the fish fillets into small pieces. 
•  Marinate them with lime, salt, and pepper. Allow them to rest for 15 minutes 

2. Prep the Dry Ingredients

• In a bowl, mix flour, salt, garlic powder, and ground pepper. 

3. Heat Oil & Infuse the Garlic Cloves

• In a pot, reheat the vegetable oil to 160-180 degrees, fry the garlic cloves in the oil to give it a distinct aroma. Watch they don’t burn!  

4. Coat Fish with Gluten-Free Flour or Plain Flour 

• Bring the marinated fish into the bowl with flour of your choice. 
• Ensure all sides of the fish are well-covered with flour. 

5. Cooking the Fish  

• Fry the fish for 5-7 minutes until they are crispy and well-cooked 
• Place the fried fish on a cooling rack to remove excess oil and maintain crunchiness. 
• Serve the crispy fried fish with slices of lime to bless your tacos! 
• Season with salt and pepper according to taste. 

For Pico de Gallo: 

1. Prepare Vegetables: 

• Cut tomatoes, onions, and habanero peppers into thin slices. 
• Chop coriander and cucumber into small dice. 

2. Mix Ingredients: 

• In a bowl, combine tomatoes, onions, habanero peppers, coriander, cucumber. 
• Add lime juice and salt to taste. 

3. Ready to Serve: 

• Your spicy Pico de Gallo is now ready! 

For Garnish & Plating: 

1. Reheat Tortillas: 

• Reheat tortillas & place them on a plate or into a tortilla warmer/ tea towel if you’re making for a crowd.  

2. Assemble Tacos: 

• Add fish on the tortillas. 

• Spoon the prepared Pico de Gallo over the fish. 
• Place slices of avocado on top. 
• Add a lime wedge on the side. 
• Your delicious taco is ready to be enjoyed!  

She’ll be right mate! The heat factor is only 2 – 3 on the Scoville scale 🙂 

 ¡Buen Provecho!