- 1 1/2 pounds red snapper fillets
- 1/2 teaspoon turmeric, ground
- 2 tablespoons cilantro, stem and leaves, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon warm water
- 1 packet corn taco shells
- 2-3 cups iceberg lettuce, shredded
- 1 tomato, seeds removed and diced
- 1 cup corn kernels, cooked
- 1 cup cucumber, seeds removed and diced
- 1/4 cup jalapeno salsa or pickled jalapenos sliced (from a jar)
- 1/2-1 cup guacamole
Preheat oven to 350°F.
Place snapper fillets (it doesn’t matter if the skin is on or off) on a large plate. Place turmeric, cilantro, garlic and vegetable oil in a blender and combine (or in a small bowl and pound until mixed). Rub all over fillets and let them stand for at least 30 minutes.
Meanwhile, in another small bowl add mayo, limejuice and warm water together, stir to combine and set aside.
Once the snapper fillets have been marinating for at least 30 minutes (but no longer than 12 hours), sear in a frying pan to color them, then place on an oven tray (or leave in your frying pan if it’s ovenproof) and put in the oven to finish cooking. This will take about 8 minutes if you have the skin on. You could also cook the fish on a BBQ.
Once the fish is cooked, leave to cool slightly and prepare condiment bowls – corn, lettuce, tomato, guacamole and salsa/ jalapenos for the table.
Pop taco shells into oven for five minutes to warm. Flake fish meat from its skin and place in a bowl (or if no skin, flake meat into serving bowl).
Place on the table and begin to make your tacos.
- Flaking the meat is quick and easy – just make sure you buy a firm fish like snapper, bream or cod.
- This looks like a bit of work but it really is quick and your kids will love to get involved with the chopping – if allowed of course!
- Grated carrot and beets also work well. Make the condiments to suit your family. A great healthy way to eat and the flavor is a winner.