Fresh Red Snapper Tacos
Patti Diehl
ingredients
- 1/2 cup yellow onion, diced
- 1 teaspoon olive oil
- 1 pound fresh red snapper, roughly cut into one-inch pieces
- Kosher salt and freshly ground pepper
- 1 lime, cut into 8 wedges
- 8 corn tortillas
- 1 cup red cabbage, shredded
- 1 mango, diced fairly small (about a cup)
- Asian chili sauce for garnish
directions
- 1
Cook onion in olive oil over medium heat until softened.
- 2
Season snapper with salt and pepper, add to onion and cook until done but not too long, less than 5 minutes.
- 3
Put cabbage, snapper, a drizzle of Asian chili sauce and mango into a warmed tortilla and squeeze lime over the top.
- 4
Go make another.
- 5
Makes 8.
Source: Patti Diehl
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