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Ruezga Style Fish Tacos Recipe

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This recipe for Ruezga Style Fish Tacos, by , is from The Gomez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shanae Ruezga


Yellow corn tortillas
1 white onion
8 lemons (my favorite is tequila lime)
5 jalapenos
5 Chile de arbol
4 garlic cloves
10 tomatillos
Chicken bullion
Lawry’s Garlic salt w/parsley
Olive oil cooking spray
Tilapia fish

In a non-stick 10” pan, add peeled garlic, tomatillos, jalapenos, Chile de arbol, and ˝ cup of water. Let boil until water evaporates and veggies roast. When done, blend with 1 tsp. of chicken bullion and ˝ of cilantro. Add salt if needed.


Slice and dice cabbage very fine, then add 4 lemons and salt to taste. Dice white onions very fine and put in bowl. Chop cilantro.

Cooking the Fish
Place tilapia fish on a non-stick pan or griddle with butter. Sprinkle with garlic salt. Flip and repeat on other side. Cook until lightly browned.

Prepare to Eat

Spray olive oil on griddle. Warm yellow tortilla and spray with olive oil while cooking. Remove tortilla add a little squirt of mayonnaise. Add fish, lemon cabbage, onion, cilantro, and Chile.




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