Make a festive dinner tonight by serving delicious fish tacos made with red snapper. Serve with a side of black beans.

Elisa Bosley
Recipe by Cooking Light March 2007

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.

    Advertisement
  • To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.

  • Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.

  • Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.

  • Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeño heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth

Nutrition Facts

394 calories; calories from fat 30%; fat 13.3g; saturated fat 3.4g; mono fat 4.8g; poly fat 3.3g; protein 29g; carbohydrates 41.2g; fiber 6.1g; cholesterol 47mg; iron 1.5mg; sodium 482mg; calcium 182mg.
Advertisement