Use whatever fish is fresh and in season. Serve with some margaritas and rice on the side.
4-6 fresh corn tortillas
mixture of fresh peppers, cut into long slices (add some jalapeño if you like it spicy)
1/2 onion, cut in slices from end to end
Olive oil for frying
2 snapper fillets (about 200g)
1/4 c flour or corn starch
2 tsp Monsoon Tandoori
Salt & pepper to taste
1 Lime, cut into wedges
Fresh Cilantro, chopped
1. Preheat oven to 200F. Wrap tortillas in foil and place in the oven to warm.
2. Heat oil in skillet and quickly sauté onions and peppers, seasoning with salt and pepper to taste. Reserve, keeping warm.
3. Mix together the flour, Monsoon Tandoori and a little salt. Rinse and dry the fillets. If they are large cut them in half. Dip into the flour to coat both sides. Heat oil in the skillet over medium heat. Cook the fish for 3-4 minutes per side depending on their thickness. Try not to over cook.
3. To serve, arrange some fish on a warm tortilla, top with sautéed veggies and some fresh chopped cilantro and a squeeze of lime.