Blackened Red Snapper Soft Tacos with Lime-Cilantro Dressing

By mschweickert

Ingredients

• 1/2 cup sour cream
• 1/2 cup finely chopped fresh cilantro, divided
• 1 TSP fresh lime juice
• 1/2 TSP cumin
• 3/4 tsp salt
• 1/4 tsp mined canned chipolte chilies
• 3/4 pound red snapper or mahi mahi fillets
• 1/2 TSP vegetable oil
• 8 small tortillas
• 1/4 stick butter, melted
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 2 cups chopped plum tomatoes
• 1/2 avocado
• white rice

Preparation

Step 1

Whisk sour cream, 1/2 cup cilantro, and lime juice in medium bowl. Season with salt and pepper.

Whisk cumin, salt, and chipoltes in small bowl to blend. Brush spice mix on both sides of fish fillets; sprinkle with salt and pepper. Heat oil in heavy skillet over high heat. Add fish and cook until blackened on both sides and opaque in center, about 3 min per side. Transfer fish to cutting board and cut into small pieces.


Heat another skillet over high heat. Brush the tortillas with butter and working batches, place the tortillas, buttered side down, in skillet. Cook until soft, about 20 seconds per side.

Divide fish among tortillas. Top each taco with cabbage, tomatoes, avocado, and some of remaining cilantro. Drizzle with cilantro-lime dressing and serve.