Begin by dicing the onion, Serrano peppers (removing the seeds), jalapeños, tomatoes, cilantro, mincing the garlic, and juicing the lime. Set Aside.
Then heat olive oil over medium heat in the skillet. Add in the onion and garlic and cook for 2 minutes.
Next, add in the fresh tilapia fillets and cook 3-4 minutes on each side until the fish turns white. Using a spatula break up the fish and mix it around with the onion and garlic. Stir in the Serrano peppers, jalapeños, tomatoes, cilantro, lime juice, salt, and pepper. Let the mixture cook for another 3 to 5 minutes.
Wash the romaine leaves and spread them out, once the mixture is finished cooking serve about 1/3 cup of the fish onto each leaf of lettuce.
Thinly slice the avocado and spread it out amongst the tacos. Enjoy.
1 teaspoon extra virgin olive oil
1 small onion
2 tablespoons garlic
2 pounds tilapia fillets
1 Serrano pepper
2 tablespoons jalapeños
2 cups tomatoes
¼ cup fresh cilantro
¼ teaspoon sea salt
¼ teaspoon black pepper
8 large Romaine leaves