Richard Sandoval of Colorado's La Sandia Park Meadows restaurant is cooking up Latin-inspired flavors. Here, he makes red snapper fish tacos with avocado and cabbage slaw.
Recipe: Fish tacos (on this page)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).
Makes 1 serving
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