Tacos De Pescado (Baja Style But No Cabbage) - cooking recipe

Ingredients

1 lb tilapia fillet
1 lime
1 teaspoon goya adobo seasoning, with cumin
1 tablespoon butter
8 corn tortillas
1 avocado, sliced
1 cup pico de gallo

Preparation

Season fillets with juice from the lime and Adobo.
Melt butter in skillet.
Sautee fillets until cooked through, approx 4 min each side.
Warm tortillas in a seperate skillet.
Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.