Fish Tacos with Papaya-Coconut Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make a festive dinner tonight by serving delicious fish tacos made with red snapper. Serve with a side of black beans. Ingredients:
1 1/2 cups chopped peeled papaya |
1 cup finely chopped red bell pepper |
1/3 cup chopped red onion |
2 tablespoons unsweetened coconut, toasted |
1 tablespoon chopped fresh cilantro |
2 tablespoons fresh lime juice |
2 teaspoons minced seeded jalapeño pepper (about 1 small) |
1/4 teaspoon salt |
1 pound red snapper fillets or other firm white fish |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup panko (japanese breadcrumbs) |
2 tablespoons canola oil |
remaining ingredients |
8 (6-inch) yellow corn tortillas |
2 cups finely shredded red cabbage |
8 teaspoons reduced-fat sour cream |
8 lime wedges |
Directions:
1. To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.
2. To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.
3. 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.
4. 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.
5. Beer note: Lager is the white wine of beer-perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($7.50 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
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