Red Snapper Fish Tacos

Red Snapper Fish Tacos

Dinner | March 7, 2015 | By

Oh hello again Manasota Key’s own Island Court Seafood Market . . .I’m back again with my eager, oh-so-excited puppy dog look ’cause I am in lovvvve . . . with your fresh-doesn’t-begin-to-describeit supply of fish and seafood — caught this morning and devoured on my table tonight. If you’ve been following, you’ll know I recently escaped like a felon from a rough Michigan winter. A winter of not only sub-zero temps, but meals rampant with gravies, wide egg noodles, soups, meatloaves, potatoes thick with heavy cream/various cheeses and oodles of other foods that wrapped their arms around me (and my waistline) and hypnotized me–feel good, they said  . . . stay warm . . . keep wearing those leggings and oversized sweaters. Bathing suits are a lifetime away. But now that I touched down in the land without wind-chill factors (more commonly known as southern Florida) AND discovered I’m within walking distance of the most amazing fresh seafood market, Island Court well,  Best cooking advice: Eat Local. Eat Fresh.Today Island Court recommended Red Snapper for the fish tacos I was craving and even though I had never tasted Red Snapper (you don’t see much any of it swimming in our Great Lakes), I bowed to the advice of the pros with these Red Snapper Fish Tacos.

By now you all know my husband and his in-ter-est-ing palate, so when I mentioned Fish Tacos for dinner his eyes lit up and he used the ‘F’ word. No, not that one — ‘F’ as in fried. As in . . . well, anything. Now don’t get me wrong, I love deep-fried (truthfully, who doesn’t??) but in mod-er-a-tion. Sorry, but we aren’t frying this beautiful, fresh caught Red Snapper. Not in my kitchen. Not on my watch. ‘Cause that would be a slap in the face of the Food Gods, right?  

This filet is sautéed simply without breading and trust me — it doesn’t need it. Toppings are kept minimal because (a) you don’t want to drown out the flavor of the fish and (b) I’d already been to the grocery twice over a two day period, so what was already in the frig became the seasonings and toppings for this recipe. And yep. I’m okay with that. A dollop of guacamole on the side or on top, along with a slaaaather of this creamy, zippy yogurt-sriracha slaw and you’ve got a winner  with Red Snapper Fish Tacos. If you can’t find Red Snapper, you can easily substitute any white fish.Red Snapper Fish Tacos

 

 

 

Red Snapper Fish Tacos
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Ingredients
  1. Red snapper (about 1 pound serves 3 people)
  2. 3/4 Cup fresh orange juice
  3. Juice of 1/2 lime
  4. Juice of 1/2 lemon
  5. Sea salt and pepper (1/4 tsp each)
  6. 1 Tablespoon chili powder
  7. 1 Tablespoon paprika
  8. 1/2 Tablespooon garlic powder
  9. Olive Oil (drizzle in the pan)
  10. White wine (dry)
  11. PAM Olive oil spray
  12. 1 1/4 cup pre-shredded cabbage slaw
  13. 1/3 cup plain, fat-free Greek yogurt
  14. Srirachi (2 twirls around the bowl, or more to taste)
  15. 2-3 Tablespoons finely chopped cilantro
  16. Flour tortillas (6)
  17. PAM spray (prefer Olive Oil type)
Instructions
  1. FISH MARINADE: Mix all juices, S & P, chili powder, garlic power and paprika in a deep dish. Lay filets face down and marinate 10 minutes.
  2. SLAW: While the fish is marinating, prepare the slaw: To the pre-shredded cabbage, add yogurt, Sriracha and cilantro. Blend and refrigerate.
  3. GUACAMOLE: Use your own recipe or store bought of your choice. Homemade is really simple. Do it once and you won't go back to store bought again: avocado, cilantro, garlic powder, fresh lime, salt & pepper, diced tomatoes).
  4. COOKING FISH: Drizzle olive oil in a large frying pan. Heat oil to 'screaming hot'. If the pan isn't hot enough, the fish will absorb the oil and become greasy. Carefully lay the filets into the pan face down, add another pinch of salt and sear on both sides (about 3-4 minutes per side). Lower the heat, add about 2 turns of dry white wine to the pan and continue cooking until the fish is flaky. Remove from the pan and squeeze a bit more lemon juice on top.
  5. TORTILLAS: Preheat oven to 400 degrees. In a large sheet of aluminum foil layer tortillas, spraying PAM between each layer. Seal the package and bake in a 400 degree oven approximately 5-7 minutes.
Notes
  1. Assemble/layer the tacos into the warm flour tortillas. Perhaps a margarita or two you may be wondering? Ole'!
http://www.agoudalife.com/

  1. sbo
    June 11, 2015

    Yum!! That looks so amazing.
    Thank you for the recipe !!!!

    • Bernie
      June 11, 2015

      Thanks so much and thank you for following along!!