This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Baja Snapper Fish Tacos
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- #755
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 lime, juiced
1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chili powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 (7" size) corn or flour tortillas, wrapped in foil and kept warm in a 250 degree F oven
2 cups green cabbage, shredded
quartered limes
purchased or homemade salsa
sliced avocado
Chipotle Cream
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
1 dash sugar
Salt to taste
directions
Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl.
Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
Chipotle Cream: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)
added by
luckytrim
nutrition data
328 calories, 5 grams fat, 41 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
November 22, 2009
The fish turned out awsome....the chipotle adobe peppers on the other hand were outragesly hot...so hot I was eating a teaspoon of sourcream with every bite to cover the heat and the pepper killed the taste of the fish. If you don't like that much heat you might put only 1/2 of a pepper in the sauce or less.
August 23, 2008
Loved the recipe! Followed the directions exactly. We used Yellowtail snapper and definately will do again. The only thing we will add is some freshly chopped lettuce and grated cheddar as toppings.
January 23, 2007
It takes a lot of stuff to make, but it's the best fish taco recipe I've ever tasted! Pop open a corona and bite into these bad boys... awesome!!