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“Ramón examined the plate carefully and even lifted it to smell the tacos. There was no fishy scent at all---just a heavenly aroma of ocean mixed with heat. A crispy, yet not greasy, corn tortilla enveloped the fried and battered fish, garnished with lime, avocado, crema, cabbage, and pico de gallo, which was as fresh as his beloved abuela's salsa. Ramón squeezed lime on the taco, raised it to his mouth, and took the first bite. The crunch of the cabbage contrasted with the soft avocado. But the real star was the fish. Crispy, spicy, and delicious. The buttery flesh melted in his mouth. Ramón devoured both tacos in a matter of minutes.” — Alana Quintana Albertson
Ramón examined the plate carefully and even lifted it to smell the tacos. There was no fishy scent at all---just a heavenly aroma of ocean mixed with heat. A crispy, yet not greasy, corn tortilla enveloped the fried and battered fish, garnished with lime, avocado, crema, cabbage, and pico de gallo, which was as fresh as his beloved abuela's salsa.
Ramón squeezed lime on the taco, raised it to his mouth, and took the first bite. The crunch of the cabbage contrasted with the soft avocado. But the real star was the fish. Crispy, spicy, and delicious. The buttery flesh melted in his mouth.
Ramón devoured both tacos in a matter of minutes.