1. Season fish evenly with salt and pepper. 2. Melt butter in a saute pan. 3. Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done. 4. Melt 1 tablespoon butter in clean saute pan. 5. Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter. 6. Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge. ---------------------------------------------------------------------------
Nutrition
Ingredients
