- 2 cupsof cut tilapia fillet
- 2 cupsof salad with radish and cabbage
- 1/2 cupof fresh lime
- 1 cupof fresh cilantro
- 1/2 cupof white corn tortillas
- 1 cupof diced mango
- 1/5 cupof flour
- 1/7 cupof butter
- 1/10 cupof salt
- 1/10 cupof pepper
- 1/7 cupof fish cream
- 1/10 cupof chili powder
- 1/3 cupof cachaca
- 1 cupof ice cubes
- 1/4 cupof lime
- 1/10 cupof white sugar
First, heat your tortillas on a flame.
Take a bowl and add the fish, fresh pepper, salt and flour.
Take a non-stick pan and put it on heat.
Add a little bit of butter and fish.
Cook for a while and put in an oven for about 5 to 6 minutes.
Return your fish on a flame.
Take a plate and serve it with lime and cilantro.
Put the tortillas on a plate and add the fish.
Pour the fish cream, mango and salad (with vinegar) on top.
Sprinkle with chili powder.
For Caipirinha, take a glass and squeeze and drop in 2 eights of lime.
Next, add you sugar, cachaca and ice. Stir well. Enjoy!