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
½ onion, cut in slices
Olive oil for frying
2 snapper fillets (about 200g)
¼ cup flour or corn starch
2 tsp Monsoon Tandoori or other Monsoon Coast spice as per intro.
Salt & pepper to taste
1 Lime, cut into wedges
Fresh Cilantro, chopped
Instructions:
1 – Preheat oven to 200°F. 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 or other spice and a little salt. Rinse and dry the fillets. If they are large cut them in half.
4 – 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.
5 – To serve, arrange some fish on a warm tortilla, top with sautéed veggies and some fresh chopped cilantro and a squeeze of lime.