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):
Fresh cilantro leaves
Stonewall Kitchen black bean salsa from your local Fisherman’s Market
Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
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
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.
Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.
Snapper – 5 lb. Crew Pack
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