Red Snapper FishTacos
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Ingredients:
Fish Tacos
1 lb Red Snapper
1 cup Flour
1 Egg
1 cup Panko Bread Crumbs
1 tsp Black Pepper
1/4 tsp Chipotle
1 tsp Dried Cilantro
1 tsp Garlic Powder
1 tsp Lime Zest
4 Tortillas
Slaw
Fish Tacos
1 lb Red Snapper
1 cup Flour
1 Egg
1 cup Panko Bread Crumbs
1 tsp Black Pepper
1/4 tsp Chipotle
1 tsp Dried Cilantro
1 tsp Garlic Powder
1 tsp Lime Zest
4 Tortillas
Slaw
1 bag Fresh Express Coleslaw
1 tsp Lime Zest
1/2 a Lime Juiced
1 Garlic Minced
1/8 tsp Chipotle
1 Tbsp Cilantro
1/4 tsp Fish Sauce
1 tsp Lime Zest
1/2 a Lime Juiced
1 Garlic Minced
1/8 tsp Chipotle
1 Tbsp Cilantro
1/4 tsp Fish Sauce
Directions:
MMM Red Snapper! Slice the fish in equal parts that will fit in your tortilla. |   |
Place the panko bread crumbs in a bowl and add black pepper. |  |
Add cilantro. |  |
Add garlic powder. |  |
Add lime zest. |  |
Add chipotle. |  |
Batter your fish using the 3 step breading process:
|  |
Place fish in an oiled pan (I used white truffle oil) and cook for 15 minutes at 350 degrees or until fish is done. |   |
For the slaw I used pre-packaged coleslaw. |  |
Add the lime zest. |  |
Squeeze the lime juice. |  |
Add the garlic. |  |
Add the chipotle. |  |
Add the cilantro. I prefer the stems and the leaves. |  |
Add the fish sauce. You can find fish sauce in the Asian aisle of a good grocery store or an Asian market. Fish sauce is salty (made from anchovies) therefore this coleslaw needs no additional salt for flavor. |  |
I warmed up my tortillas before stuffing them with the breaded fish. |  |
Top it with slaw. |  |
Served with sour cream and salsa verde. |  |
