Tacos De Pescado (Baja Style but No Cabbage)

I love Tacos Pescado, but I'm not a fan of the Baja Style. I love the breaded and fried fish, but I just can't embrace having it served in tortillas with cole slaw. I found this style of Tacos Pescado while eating at J. Anthony's Seafood Cafe in San Antonio, TX. I've duplicated and improved the style somewhat.

• Ready In: 20 mins
• Yields: 8 Tacos

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

Directions

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