Originally Posted by oldie
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Snapper Taco's
This is the bees knees recipe but you can change it and use off the shelf salsa etc..Only got so much time here before we have to go out and catch some more. You can also use enchilada wraps instead as there a bit softer than them tacos.
Just guess the amounts you want.....
Place the fish fillets in a large, shallow dish and brush with olive oil. Pour over lime juice, a sprinkle of salt, chopped coriander and half the cayenne pepper. Allow the marinade to infuse the fish for 30 minutes - 2 hours in the fridge.
In the meantime, toss the cabbage salad ingredients together - shredded cabbage with red onion and coriander.
For the salsa
Mix the chopped tomato, onion, chilli, garlic and coriander together in bowl. Drizzle with olive oil and lime juice. Add pinch of cumin and some sea salt and stir through. Set aside.
For the bajar sauce
In a small bowl, mix together - sour cream, yoghurt, chilli powder, lime juice and salt.
Preheat a grill or barbeque to medium-low.
On a very clean grate brush the grill with oil and place the fish seasoning side down to cook. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2-3 minutes per side or until the fish is cooked through.
Remove the fish to a clean platter, allow it to rest 10 minutes and then slice into thick strips.
Heat the tortillas by placing them on the barbeque grill for about a minute each side.
To serve
For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the Bajar sauce, and add a handful of salsa and cabbage salad.
Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the bottom.
