Monsoon Coast Fish Tacos
Use whatever white fish is fresh and in season. Serve with your favourite taco fixings. Many Monsoon Coast blends here. We love BBQ & Roast Rub, Monsoon Tandoori. Kick up the heat by using Adobo Seco, Jamaican Jerk Rub, Durban Curry or Goan Vindaloo instead.
Ingredients
- 6 fresh corn tortillas
- Mixture of peppers cut into long slices
- 1/2 Onion cut in slices
- olive oil for frying
- 2 snapper fillets (about 200g)
- 1/4 cup flour or corn starch
- 2 tsp Monsoon Tandoori or other Monsoon Coast spice as per intro
- Salt and pepper to taste
- 1 Lime cut into wedges
- fresh cilantro chopped
Instructions
- Preheat oven to 200°F. Wrap tortillas in foil and place in the oven to warm.6 fresh corn tortillas
- Heat oil in skillet and quickly sauté onions and peppers, seasoning with salt and pepper to taste. Reserve, keeping warm.Mixture of peppers, 1/2 Onion, olive oil
- Mix together the flour, Monsoon Tandoori or other spice and a little salt. Rinse and dry the fillets. If they are large cut them in half.2 snapper fillets, 1/4 cup flour or corn starch, 2 tsp Monsoon Tandoori or other Monsoon Coast spice as per intro, Salt and pepper to taste
- Dip fish 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 overcook.
- To serve, arrange some fish on a warm tortilla, top with sautéed veggies and some fresh chopped cilantro and a squeeze of lime.1 Lime, fresh cilantro
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