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FISH TACOS
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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 0.000
    oil for frying
  • 4.000 4 cups
    flour
  • 0.000
    salt and pepper to taste
  • 86.000 86 oz.
    red snapper fillets
  • 24.000 24
    6-inch corn tortillas
  • 2.000 2 cups
    green cabbage, shredded
  • 3.000 3
    medium tomatoes, diced
  • 3.000 3
    ripe, medium California avocados
  • 0.000
    Zesty Guacamole (recipe follows)
  • 0.000

    Zesty Guacamole

  • 3.000 3
    ripe, large California avocados
  • 0.750 ¾ cup
    tomatoes, finely diced
  • 0.333 ⅓ cup
    green onion, thinly sliced
  • 0.250 ¼ cup
    cilantro, minced
  • 1.000 1 Tbsp.
    Serrano chili, finely diced
  • 0.250 ¼ tsp.
    ground cumin
  • 2.000 2 Tbsp.
    lemon juice
  • 0.000
    salt, to taste

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Instructions

  1. Heat the oil in a pan to 375 degrees, or use a deep fat fryer.
  2. Season the flour with salt and pepper.
  3. Cut the fillets lengthwise into 2 ounce portions and coat them in the seasoned flour.
  4. Fry the tortillas in the oil 3 to 5 seconds per side, just to soften and heat through.
  5. Fry the fish until it begins to flake and has browned, approximately 3 to 5 minutes.
  6. Place one piece of fish in a tortilla, and garnish with shredded green cabbage, diced tomato, and diced California avocado.
  7. Serve with refried beans, Spanish rice, lime wedge and Zesty Guacamole.
  8. Zesty Guacamole Preparation
  9. Seed, peel and coarsely mash the California avocados.
  10. Add remaining ingredients.

Nutrition information per serving

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