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February 10, 2020

Red Snapper Tacos

For the Fish:

Ingredients:

2 lbs Red Snapper, cut into 1” x 3” in strips.
1 Tbsp Paprika
1 Tbsp Coriander
½ Tsp Cumin
Salt & Pepper to taste
Red Pepper Flakes to taste
1 C Flour
Extra Virgin Olive Oil for Frying

Directions:

Preheat a sauté pan or flat griddle with oil.
In a small bowl, mix all of the spices together with the flour.
Dredge the strips of snapper in the spice mixture and sauté them in the preheated pan.
*If you are making this dish in batches, you can fry the strips and put them into a preheated oven at 350F, but be careful to not overcook the fish.

For the Sour Cream:

Ingredients:

1 Cup Sour Cream
3 Tbsp Scallions, thinly sliced
2 Tbsp Cilantro leaves, picked & coarsely chopped
2oz Freshly Squeezed Lime Juice
Salt & Pepper to taste

Directions:

Mix all ingredients together in a small bowl.

For the Guacamole:

Ingredients:

2 Ripe Avocados, smashed with a fork.
3oz Red Onion, diced
1 Tbsp Garlic, finely chopped
2oz Cilantro Leaves, chopped
2oz Freshly Squeezed Lime Juice
1 Tomato, chopped
Salt & Pepper to taste
Extra Virgin Olive Oil
Dash of Hot Sauce

Directions:

In a medium-sized, microwave safe bowl, add the chopped garlic, drizzle with EVOO and microwave for 30 seconds.
In a separate bowl, add diced red onion, drizzle with EVOO and microwave for 1 minute. Next, mix it with the garlic.
In a separate bowl, add the tomato, cilantro and lime juice and mix. Then, add the onion and garlic and mix.
Add in smashed avocado, salt, pepper and hot sauce to taste.

For the Garnishes:

Ingredients:

Cilantro Leaves
Lime Wedges
Radishes, thinly sliced
Cucumber, thinly sliced
White Wine Vinegar
Salt and Pepper to taste

Directions:

The cilantro leaves and lime wedges can be placed in bowls by themselves. Toss the radishes, cucumber, white wine vinegar, salt and pepper together in another bowl.

To Serve:

Place all garnishes, guacamole, and sour cream in individual bowls.
Briefly warm either corn or flour tortillas in a saute pan with a touch of EVOO