# Crispy Red Snapper Fish Tacos with Sweet Plantain Slaw

A delicious recipe for crispy red snapper fish tacos topped with a sweet plantain slaw.

- Cuisine: Mexican
- Category: Salad
- Language: en

## 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

## Instructions

1. Clean snapper fillets with lime juice or vinegar, rinse with cold water, and pat dry with a paper towel.
2. Season the red snapper fillets with all-purpose fish seasoning.
3. Prepare the green seasoning blend by blending yellow onion, scallion, garlic, thyme leaves, scotch bonnet, water, and cilantro in a food processor.
4. Add a generous amount (about 4-5 tablespoons) of the green seasoning blend to the fish and mix thoroughly.
5. Let the snapper marinate while preparing the plantain slaw.
6. Slice the ripe plantains into thin strips for the slaw.
7. Julienne the bell peppers.
8. Fry the plantain strips in a pan on medium heat until golden brown, flipping to ensure even cooking.
9. Remove fried plantains and place them on a paper towel-lined plate to drain excess oil.
10. In 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.
11. In a separate bowl, mix the flour dredge by combining all-purpose flour, cornstarch, curry powder, black pepper, garlic powder, smoked paprika, and salt.
12. Heat vegetable or canola oil in a large pan to 350°F (175°C), then add thyme and scotch bonnet pepper for flavor.
13. Coat both sides of each marinated fish fillet in the flour dredge, pressing well to ensure full coverage.
14. Fry the dredged fish fillets until golden brown on both sides.
15. Remove fried fish from the oil and place on a dish lined with paper towels to drain excess oil.
16. Warm tortillas.
17. Assemble the tacos by placing a fried fish fillet in each warmed tortilla.
18. Drizzle with sour cream.
19. Top with a generous amount of plantain slaw.
20. Garnish with fresh cilantro.

## Equipment

- bowl
- food processor
- pan
- tongs
- cutting board
- knife
- squeezy bottle
- taco holder

## Source

- Original video: https://www.instagram.com/reel/C3TqTNXu-ON/?igsh=MWJmMDlvZzJpeG45Yg==
- Recipe page: https://www.cliprecipe.com/recipe/b83d9c87-b7dc-4dab-9368-c473ec8d1bb6
- Extracted: 2025-11-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt