Fish Tacos

Name: Fish Tacos
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup Sliced green onions; 1/4 cup Fresh cilantro; 3 tbsp Mayonnaise; 3 tbsp Sour cream; 1 tsp Grated lime rind; 1 tsp Lime juice; 1 tsp Salt; 1 clove Garlic, minced; 1 tsp Cumin; 1 tsp Coriander; 1/2 tsp Smoked paprika; 1 tsp Ground red pepper; 1 tsp salt; 1 tsp garlic powder; 8 Corn tortillas; 2 cup White cabbage, shredded; 1 1/2 lb Red snapper filets; 1/2 Red onion, thinly sliced; 1 1/2 cup Red wine vinegar

Garrett Cooper @gwillikers

Jasper, Indiana

Fish Tacos

Garrett Cooper @gwillikers

Saved

Ingredients

6 servings

Crema
1/4 cupSliced green onions
1/4 cupFresh cilantro
3 tbspMayonnaise
3 tbspSour cream
1 tspGrated lime rind
1 tspLime juice
1 tspSalt
1 cloveGarlic, minced
Tacos
1 tspCumin
1 tspCoriander
1/2 tspSmoked paprika
1 tspGround red pepper
1 tspsalt
1 tspgarlic powder
8Corn tortillas
2 cupWhite cabbage, shredded
1 1/2 lbRed snapper filets
Marinated onion
1/2Red onion, thinly sliced
1 1/2 cupRed wine vinegar

Saved

Steps

1

Marinate the Onion
Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
2

Preheat oven to 425°.
3

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
4

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
5

Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage, 1 tbs crema, 1 tbs red onion and shredded cheddar / hot sauce if desired.