Recipe created by Chef Will Manson of the BeachHouse Restaurant
Ingredients:
Sword Fish Pieces 6 oz
Flour Tortillas 6″ 3 ea
Guacamole homemade 6 tbs
Iceberg, Shredded 2 oz
Pico de Gallo 4 oz
Seasoning mix pinch
Olive Oil 1-2 oz
Method:
Lay out tortillas and spread guacamole on each.
Heat sauté pan to medium high.
Add Olive Oil.
Season fish and sauté, browning on all sides.
Remove cooked fish pieces and lay evenly on middle of each tortilla, followed by shredded lettuce and fresh Pico de Gallo.
Enjoy!
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