Categories: Fish, Mexican, dinner

Ingredients

• Topping:
• 1/2 cup sliced scallions
• 1/2 cup chopped cilantro
• 3 tsps fresh lime juice
• 1/2 tsp salt
• 2 or 3 minced garlic cloves
• Taco Filling:
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp red pepper
• 1/4 tsp garlic salt
• 1 1/2 pounds red snapper fillets (approx. 4 fillets)

Directions

1. Preheat oven to 425 degrees F.

2. Prepare and mix topping ingredients (above). Set aside.

3. Mix the first five ingredients for the taco filling in a small bowl. Spray a baking sheet with cooking spray. Place the red snapper fillets skin down on the baking sheet, then smear the spice mixture evenly on the fish.

4. Bake fish for 10 minutes or until fish flakes easily. Remove fish from oven slightly before ready (as fish will continue to cook once removed). Set aside.

5. Take an empty skillet (preferably an old one), and place on a burner. Set temperature to medium-high. After a minute, add a tortilla. Cook on both sides until the tortilla gets nice and singed (see images). Do this with as many tortillas as you need; note that cooking time speeds up as you go.

6. Return to the fish. Shred with fork, removing the skin.

7. Assemble tacos by placing shredded fish on tortillas, then add a spoonful of the topping. Serve with bean salad and tortilla chips.

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