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Peruvian Sun Spicy Fish Tacos

Peruvian Sun Spicy Fish Tacos

  • 4 white fish fillets (like cod or tilapia)

  • 1 tablespoon olive oil

  • 8 small corn tortillas

  • 1 cup shredded cabbage

  • 1 avocado, sliced

  • 1 lime, cut into wedges

  • Fresh cilantro for garnish

  1. Season the fish fillets with Peruvian Sun seasoning.

  2. Heat olive oil in a pan over medium heat and cook the fish for 3-4 minutes per side.

  3. Break the cooked fish into chunks.

  4. Warm the tortillas in a dry pan, then assemble the tacos by placing fish, cabbage, avocado slices, and cilantro in each tortilla.

  5. Serve with lime wedges on the side.

Serving Suggestions:

Pair with a fresh mango salsa or creamy yogurt sauce for an extra flavor.

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