Ingredients
SERVINGS: 4 Serving(s)
- 1½ pounds mangrove snapper, skinned, deboned, cut into 2-inch pieces
- 1 tablespoon blackening spice
- 1 tomato, seeded and chopped
- ½ small red onion, thinly sliced
- 1 cup green cabbage, finely shredded
- 2 limes, cut into wedges
- queso fresco (or preferred cheese), crumbled
- 1 avocado, peeled and chopped
- 1 handful fresh cilantro
- ½ jalapeño, seeded, sliced
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup whole milk
- 1 tablespoon sriracha (or your favorite hot sauce); plus more, to taste
- 1 garlic clove, minced
- ½ lime, juiced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 flour tortillas
Preparation
Coat fish in blackening spice.
Prepare tomato, onion, cabbage, lime, cheese, avocado, cilantro, and jalapeño; place in small bowls for serving.
Whisk mayonnaise, sour cream, milk, sriracha, garlic, and lime in small bowl.
Heat a nonstick pan to medium-high; when hot, add butter and olive oil.
Add fish to pan and reduce heat to medium. Flip after 1—2 minutes, cover pan, turn off heat, and let fish sit 1—2 minutes.
While fish cooks, toss tortillas on a grill until they puff; turn once and cook until puffy and browned a bit. If using a stove, heat in nonstick skillet over medium until puffy on both sides. If using a gas stove, carefully heat tortillas directly on a burner and remove with tongs.
Assemble with toppings of choice and sauce.
