How to Make Red Snapper Tacos

Fish tacos are a popular street food found in coastal towns throughout the world, and many chefs and restaurants have started including more sophisticated versions of fish tacos onto their menus. This variation substitutes braised red snapper for the more traditional fried cod fish usually used in most fish taco recipes. Fish tacos make a great summer meal, and can be served at parties as appetizers or as a main course. They can be customized to include your favorite salsa or guacamole recipes.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb. fresh red snapper
• 6 cloves garlic, crushed and roughly chopped
• 1/4 tsp. dried oregano
• 1/4 tsp. ground cumin
• 1/4 cup chicken stock
• 1/4 cup fish stock
• Juice of 1 lime
• 6 corn or flour tortillas
• 6 ripe roma tomatoes
• 1 bunch fresh cilantro
• 1 jalapeno pepper

1. Season the fish with salt and pepper and the juice of half a lime in a shallow dish. Allow this to marinate in the refrigerator for 2 hours.

2. Mix three cloves chopped garlic, chopped tomatoes, 1/2 bunch cilantro, the chopped jalapeno pepper, salt, and 1 tbsp. lime juice to make the salsa. Marinate at room temperature for at least one hour.

3. Remove the fish from the refrigerator. In a large skillet, combine the fish, cumin, oregano, remaining chopped garlic, and the combined stock. Bring to the boil, and let cook for 1-2 minutes. Allow the fish to cool at room temperature for 20 minutes.

4. Heat the tortillas in an un-greased skillet over low heat, taking care not to burn them.

5. Place the tortillas on a large platter or on individual plates. Make a bed of lettuce on each tortilla, and place chunks of the fish on top. Spoon the salsa over the top, and serve immediately while hot.

References

• The Food Network

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