FISH IN ESCABECHE TACOS

INGREDIENTS

• 1 Pound fish filets (salmon or halibut)
• 1 Tablespoon vegetable oil
• Garlic salt to taste
• Fresh cracked pepper to taste
• 1/2 cup red onion, finely chopped
• 1/3 cup cilantro, finely chopped
• 1 Roma tomato, chopped
• 1 Serrano chile, seeds and veins removed, finely chopped
• 4 tablespoons lime juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons soy sauce
• sea salt to taste
• 8 La Banderita flour or low carb tortillas, warmed

DIRECTIONS

Preheat grill to medium.

Brush fish filets with oil and season with garlic salt and pepper. Grill on both sides for 4 minutes on each side. Chop in large pieces and set.

In a large bowl, combine onion, cilantro, tomato, chile, lime juice, olive oil and soy sauce. Season with sea salt and fresh cracked pepper to taste. Toss with a fork to combine all ingredients.

Add cooked fish to vegetable mixture, carefully fold to combine flavors.

Serve in warm tortillas