Categories: Fish, Mexican, dinner
Ingredients
- Topping:
- 1/2 cup sliced scallions
- 1/2 cup chopped cilantro
- 3 tsps fresh lime juice
- 1/2 tsp salt
- 2 or 3 minced garlic cloves
- Taco Filling:
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp red pepper
- 1/4 tsp garlic salt
- 1 1/2 pounds red snapper fillets (approx. 4 fillets)
Directions
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Preheat oven to 425 degrees F.
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Prepare and mix topping ingredients (above). Set aside.
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Mix the first five ingredients for the taco filling in a small bowl. Spray a baking sheet with cooking spray. Place the red snapper fillets skin down on the baking sheet, then smear the spice mixture evenly on the fish.
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Bake fish for 10 minutes or until fish flakes easily. Remove fish from oven slightly before ready (as fish will continue to cook once removed). Set aside.
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Take an empty skillet (preferably an old one), and place on a burner. Set temperature to medium-high. After a minute, add a tortilla. Cook on both sides until the tortilla gets nice and singed (see images). Do this with as many tortillas as you need; note that cooking time speeds up as you go.
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Return to the fish. Shred with fork, removing the skin.
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Assemble tacos by placing shredded fish on tortillas, then add a spoonful of the topping. Serve with bean salad and tortilla chips.