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How this works
Servings: 4
Ingredients
For the slaw:
- 2 cups JAZZ (TM) apples, julienned
- 3 cups
napa cabbage, thinly sliced
- 1 cup
carrots, shredded
- 1/4 cup chopped cilantro
Slaw dressing:
- 1/2 cup
sour cream
- 2 teaspoons apple cider vinegar
- 1 teaspoon
lemon juice
- 1/2 teaspoon kosher salt
- 20 turns of fresh cracked black pepper
Fish & Seasoning:
- 1 tablespoon smoked paprika
- 1/2 tablespoon kosher salt
- 1/2 tablespoon garlic powder
- 2 fillets red snapper (or other white, flaky fish), bones and skin removed
- 1 tablespoon canola oil
- Corn tortillas
Instructions
- In a large mixing bowl, mix all the slaw ingredients together. Then, in a small bowl, mix the slaw dressing together and toss with slaw.
- Pat both sides of snapper fillets with blackening seasoning. Heat a large saute pan over high heat and, once hot, add oil and continue to heat. Add fillets and sear on each side for 2 minutes. Remove from pan and cut into approximately 4′′ x 1′′ pieces. Warm corn tortillas, then top each with a piece of the cooked snapper and a small scoop of slaw. Enjoy!
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Comments
This was delicious!! BUT, the salt needs to be cut in 1/2 for the fish. It was way too salty…..every other part was great! I cant wait to make it again with 1/2 the salt. I used mahi mahi and it worked out great!
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