Tacos Pescado Recipe

Preparation

1. 1

   Prepare the Rice

   In a pot, add the white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Grill the Tilapia

   Preheat a grill or grill pan over medium-high heat. In a bowl, combine olive oil, lime juice, cumin, salt, and pepper. Coat the tilapia fillets in the mixture. Grill the fillets for about 3-4 minutes on each side until cooked through and flaky.

3. 3

   Prepare the Cabbage Salad

   Thinly slice the cabbage and grate or julienne the carrots. In a bowl, mix the cabbage and carrots with a drizzle of olive oil and a pinch of salt, tossing to combine.

4. 4

   Assemble the Tacos

   Warm the tortillas on the grill or in a pan. Place a grilled tilapia fillet on each tortilla, top with the cabbage salad, and drizzle with chipotle sauce.

5. 5

   Serve

   Serve the tacos warm with a side of the prepared white rice.