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Video: Yum! Cooking up LA's finest fish tacos

TODAY recipes
updated 2/13/2013 10:34:57 AM ET 2013-02-13T15:34:57

Recipe: Fish tacos

Ingredients
  • For tacos:
  • 1 1/2 ounces red snapper, cut into 2-inch pieces
  • 1 oz Salsa Pibil
  • 1 each mini yellow corn tortillas
  • 1 oz cabbage slaw
  • 1/2 oz avocado
  • For slaw:
  • 7 ounces Napa cabbage, finely shredded
  • 1 oz red cabbage, finely shredded
  • 3.2 ounces roma tomato, finely diced
  • 1.4 ounces yellow onion, finely diced
  • 2 tbsp cilantro herb, finely chopped
  • 1 tbsp chipotle in adobo
  • 1 tsp Sakura rice vinegar
  • 1 1/2 tbsp mayo
  • 1 tsp honey
  • 1 fl. oz. lime
  • 0.01 oz sea salt
Preparation

For red snapper:

Clean and cut into 1'' x 1'' pieces.

Marinade with Salsa Pibil for a minimum of 30 minutes.

For cabbage slaw:

Dressing: Power blend chipotle in adobo, rice vinegar, honey, lime juice and mayo, until fully pureed.

Slaw: In a large mixing bowl, thoroughly hand toss both cabbage and the rest of the diced and chopped ingredients and add dressing and salt while tossing.

For cooking:

Heat up a sautee pan at medium high heat with an ounce of canola oil.

Place marinated red snapper and let cook for 3 to 4 minutes to get golden.

Turn fish on other side and cook for 1 to 2 minutes.

Remove fish from sautee pan and set aside to remove excess natural oils.

For tortilla:

Heat up tortilla until golden.

Quickly set aside.

For taco:

Place cooked fish on tortilla and top off with cabbage slaw and diced avocados (.5'' x .5'' cubes).

Serving Size

Makes 1 serving

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