145 - Red Snapper Fish Tacos

IMG_7630.jpg
IMG_7630.jpg

145 - Red Snapper Fish Tacos

50.00
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Red Snapper Fish Tacos
Red Snapper Ingredients:
4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Red Snapper Instructions: Brush the fish with olive oil, season with salt and pepper and grill on med. high for 2 minutes on each side. Remove and cover.
Coleslaw Ingredients:
1 cup mayonnaise
1 teaspoon (or more) black pepper
½ teaspoon celery salt
½ teaspoon dried mustard
3 tablespoons vinegar
1 head cabbage, medium sized
1 teaspoon salt
Coleslaw Instructions:
Whisk together mayonnaise, black pepper, celery salt, dried mustard and vinegar in a small bowl.
Grate the cabbage in a food processor. Place in a colander or sieve and sprinkle with the salt. Let it sit and drain for at least 20 minutes, then pat dry with paper towels.
Put the grated cabbage in a large bowl and stir in the sauce. Be careful not to over-sauce. Add more salt and black pepper if needed.
Pico de Gallo Ingredients:
3 red onions
12 Roma tomatoes
3 cups fresh cilantro leaves
2 jalapenos
2 lime
Salt to taste
Pico de Gallo Instructions:
Dice onion and tomato. Roughly chop the cilantro. Slice jalapenos in half - with a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely. Combine first four ingredients into a bowl. Squeeze the juice from limes into bowl. Sprinkle with salt, and stir together until combined. Be sure to taste and adjust the seasonings, adding salt or more diced jalapeno if needed.
Additional Ingredients:
Flour tortillas, warmed
Chips for extra pico de gallo
Hot Sauce (optional)