BC snapper tacos

Prep time: 20 min

Cook time: 10 min

Serves: 4

Ingredients:

  • 1 1/2lb pounds of snapper from your local Fisherman’s Market, cut into 1 inch pieces
  • 2 cups very thinly shredded cabbage
  • 1 red onion halved and very thinly sliced
  • 1 tsp minced seeded jalapeno pepper
  • 2 tbsp cider or rice wine vinegar
  • 3 tbsp vegetable or canola oil divided
  • 12 x 6 inch corn tortillas
  • 1 tsp ground cumin
  • 1 tsp chilli powder

To serve (pick and choose):

  • Diced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Stonewall Kitchen black bean salsa from your local Fisherman’s Market 
  • Sour cream

Directions:

  1. Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
  2. Place tortillas on a baking sheet 6 at a time and bake at 400 degrees until starting to slightly brown and or bubble, about 6 minutes, turning half way through. Stack the tortillas on a plate as they are cooked and cover with a dry towel. Set aside
  3. Sprinkle the pieces of fish all over with the cumin, chilli powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Sauté until almost cooked through, about 5 minutes, turning as needed. The pieces may fall apart a little as you cook them; that’s perfectly fine. Place the fish on a serving plate as it is cooked and squeeze on a bit of fresh lime. 
  4. Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.

ENJOY!

Get hooked on our email list

Join now to get tasty recipes, news from the ocean and sales on the fresh catches found at your local Fisherman's Market.