Las Camelias Fish Tacos

1 pound red snapper fillets

2 tomatoes, cored and cut into 1/4- inch dice

1/2 onion, cut into 1/4-inch dice

1 to 3 jarred pickled jalape?os, drained and cut into 1/4-inch dice

1 tablespoon butter

Juice of 1 lime

1/2 bunch cilantro, coarsely chopped

Salt, to taste

Warm corn tortillas or tortilla chips

Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside.

Combine the tomatoes, onion and jalape?os in a small bowl. Set aside.

3 minutes, or until it turns white. Add the tomato mixture and cook, stirring, stir for 2 to 3 minutes longer. Stir in the lime juice and cilantro. Season with salt.

Serve with warm corn tortillas or corn chips.

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