Ingredients
- 1 1/2 ounce red snapper, cut into 2-inch pieces
- 1 ounce salsa pibil
- 1 ounce each mini yellow corn tortillas
- 1 ounce cabbage slaw
- 1/2 ounce avocado
- 1 1/2 ounce red snapper, cut into 2-inch pieces
- 1 ounce salsa pibil
- 1 ounce each mini yellow corn tortillas
- 1 ounce cabbage slaw
- 1/2 ounce avocado
- 7 ounce napa cabbage, finely shredded
- 1 ounce red cabbage, finely shredded
- 3 1/5 ounce roma tomato, finely diced
- 1 2/5 ounce yellow onion, finely diced
- 2 tablespoon cilantro herb, finely chopped
- 1 tablespoon chipotle in adobo
- 1 teaspoon sakura rice vinegar
- 1 1/2 tablespoon mayo
- 1 teaspoon honey
- 1/100 ounce sea salt
Preparation
Baking Directions:
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).
