Snapper Fish Tacos

Name: Snapper Fish Tacos
Cuisine: Mediterranean, American, Greek, Southern, African, Moroccan, European
Ingredients: 4 pcs Red snapper fillet, cleaned and cut into pieces; 2 teaspoon All Purpose Fish seasoning, divided 1 teaspoon for flour dredge; 1 cup all-purpose flour; ¼ cup Corn Starch; 1 ½ teaspoon curry powder; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt; Vegetable or canola oil for frying scotch bonnet pepper and thyme for frying; ½ cup Sour cream; For quick green seasoning blend; 1 medium yellow onion, chopped; 1 cup scallion ,chopped; 1 head of garlic (about 10 cloves), peeled; 4 sprig of thyme leaves, Plus sprigs for frying fish; 2 scotch bonnet, one for frying fish; ¼ cup water + plus more if needed; 1 bunch cilantro; For plantain slaw; 2 ripe plantain, julienned; 1 Bell peppers, julienned; ½ Red onion, thinly sliced; ¼ cup Cilantro, chopped; ½ Lime juiced; 1 teaspoon light brown sugar; Salt to taste

10 steps

Updated at: Sat, 10 Feb 2024 01:14:57 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per recipe

Calories2421.5 kcal (121%)

Total Fat44 g (63%)

Carbs301 g (116%)

Sugars90.6 g (101%)

Protein209.7 g (419%)

Sodium3061.7 mg (153%)

Fiber22.7 g (81%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add all to a food processor and blend.

Step 2

1. Clean snapper fillets with lime juice or vinegar. Rinse with cold water, and pat dry with a paper towel.

Step 3

2. Make your green seasoning blend. Add a generous amount to the fish, about 4-5 tablespoons mix in thoroughly. Add all purpose fish seasoning. Let snapper marinate while you work on the plantain slaw.

Step 4

3. In a pan on medium heat fry plantain until golden brown be sure to flip. Once done remove and place on a plate lined with a paper towel to drain excess oil.

Step 5

4. In a bowl add all for plantain slaw and gently mix and set aside.

Step 6

5. Mix flour dredge in a big bowl, add flour, cornstarch, and spices, combine well.

Step 7

6. Heat oil in a large pan for fish to 350F. Add in thyme and pepper.

Step 8

7. Coat both sides of each fillet in flour dredge. Pressing well to get every part of the fish dredged.

Step 9

8. Fry both sides of the fish until golden brown. Remove from oil onto a dish lined with paper towels.

Step 10

9. Serve hot with warmed tortillas, sour cream, and a topping of the plantain slaw and enjoy!