Crispy Red Snapper Fish Tacos with Sweet Plantain Slaw
Serves 1
Directions
- 1Clean snapper fillets with lime juice or vinegar, rinse with cold water, and pat dry with a paper towel.
- 2Season the red snapper fillets with all-purpose fish seasoning.
- 3Prepare the green seasoning blend by blending yellow onion, scallion, garlic, thyme leaves, scotch bonnet, water, and cilantro in a food processor.
- 4Add a generous amount (about 4-5 tablespoons) of the green seasoning blend to the fish and mix thoroughly.
- 5Let the snapper marinate while preparing the plantain slaw.
- 6Slice the ripe plantains into thin strips for the slaw.
- 7Julienne the bell peppers.
- 8Fry the plantain strips in a pan on medium heat until golden brown, flipping to ensure even cooking.
- 9Remove fried plantains and place them on a paper towel-lined plate to drain excess oil.
- 10In a bowl, combine the fried plantains, julienned bell peppers, thinly sliced red onion, chopped cilantro, lime juice, and light brown sugar for the plantain slaw. Mix gently.
- 11In a separate bowl, mix the flour dredge by combining all-purpose flour, cornstarch, curry powder, black pepper, garlic powder, smoked paprika, and salt.
- 12Heat vegetable or canola oil in a large pan to 350°F (175°C), then add thyme and scotch bonnet pepper for flavor.
- 13Coat both sides of each marinated fish fillet in the flour dredge, pressing well to ensure full coverage.
- 14Fry the dredged fish fillets until golden brown on both sides.
- 15Remove fried fish from the oil and place on a dish lined with paper towels to drain excess oil.
- 16Warm tortillas.
- 17Assemble the tacos by placing a fried fish fillet in each warmed tortilla.
- 18Drizzle with sour cream.
- 19Top with a generous amount of plantain slaw.
- 20Garnish with fresh cilantro.
Ingredients
- 4 pcs Red snapper fillet
- 2 tsp All Purpose Fish seasoning
- 1 cup all-purpose flour
- 0.25 cup Corn Starch
- 1.5 tsp curry powder
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- Vegetable or canola oil
- 2 scotch bonnet pepper
- 4 sprigs thyme
- Tortillas
- 0.5 cup Sour cream
- 1 medium yellow onion, chopped
- 1 cup scallion, chopped
- 1 head of garlic (about 10 cloves), peeled
- 0.25 cup water
- 1 bunch cilantro
- 2 ripe plantain, julienned
- 1 Bell peppers, julienned
- 0.5 Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 0.5 Lime juiced
- 1 tsp light brown sugar
Equipment
bowlfood processorpantongscutting boardknifesqueezy bottletaco holder
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