Source: El Torito Executive Chef Pepe Lopez

12 (2 ounce) pieces fresh fish
2 teaspoons salt
2 teaspoons black pepper
2 tablespoon sbutter
2 cloves fresh chopped garlic
1/2 cup El Torito Adobo al Pastor
1/2 cup queso fresco cheese, grated
12 warm corn tortillas

Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.

Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.

Serve two tacos each with saut?d vegetables, white rice and refried black beans. Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.