Ingredients
Fish
2 fresh pickerel filets
Salt, pepper & cayenne pepper
Pico de gallo
2 tomatoes - diced
1 white Spanish onion - diced
1 Handful of chopped cilantro
2 jalapeno peppers diced
1 pinch salt
½ cup lime juice
4 tbsp Olive oil
Lime Crema
1 cup mayonnaise
1 cup sour cream
4 tbsp lime juice
Tortilla
8 small tortilla
Preparation
For the Fish
Grill for 4 min per side then finish off by squeezing fresh lime juice on the filets Take off the grill and flake in a bowl then put aside.
For the Pico de gallo
Mix in a bowl all the ingredients in a bowl and set aside
For the Lime Crema
Mix all the ingredients together in a bowl and set aside
For the Tortilla
Top the tortillas with equal parts fish then top with a tbsp or 2 of Pico de gallo and 1 tbsp of Lime crème and garnish with chopped radishes and more cilantro. Serve and enjoy.
