INGREDIENTS
- 2 snapper fillets
- some lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- butter for frying fish
- Kosher salt
- Freshly ground black pepper
- 1/2 small head of green or red cabbage or some ice berg lettuce
- 1/2 medium red onion, thinly sliced
- 1/4 cup coarsely chopped fresh cilantro
- 6 to 8 soft (6-inch) corn tortillas
- Sliced avocado, for garnish (optional)
- Guacamole, for garnish (optional)
- Salsa, for garnish (optional)
- Sour cream, for garnish (optional)
- Hot sauce, for garnish (optional)
INSTRUCTIONS
- fry fish until crispy brown with butter, cumin, and chili powder.
- Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it.
- Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
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