Description
I took the red snapper from a previous recipe on Caribbean Fried Red Snapper that was marinated the day before in the traditional Caribbean Green Seasoning Marinade. I then sautéed the left-over fish in a skillet for about 5 minutes and created a crazy-outstanding creamy sauce for taco toppings.
Ingredients
Units
Scale
:
- Caribbean Green Seasoning Marinade
- 1 box spicy Spanish rice, prepared according to package instructions
- 2 cans spicy black beans, drained and rinsed
- cilantro
- crema
- chipotle
- 1 cup ranch dressing (Ready-Made Chipotle)
- 1 cup sour cream
- 1/2 cup fresh cilantro (finely minced)
- 1/2 lime
- spanish rice
- black beans (Spicy)
Caribbean Green Seasoning Marinade
- 2 – 3 Tbsp. olive oil for frying the marinated fish
- 2 cups red cabbage (finely sliced)
- 3 avocados (cut into small cubes)
- 5 tomatoes (diced)
- 1 red onion (diced)
- 2 cups cilantro (chopped)
- pico de gallo (Fresh, or Salsa)
- sour cream
- lime wedges
- tortillas
Instructions
- Marinate the red snapper the day before in the traditional Caribbean Green Seasoning Marinade.
- After marinating, cut up the fish into chunks to fit into soft tortillas.
- Chop, slice, and prepare all of the toppings for the tacos.
- Before serving time, sauté the marinated fish in a skillet for about 5 minutes in 2 – 3 Tbsp. of olive oil.
- Slightly warm and soften the tortillas in the microwave for about 25 seconds each.
- Prepare chipotle, cilantro and lime crema simply by combining all of the ingredients.
- Serve the fish tacos either completely assembled as shown in the photos OR present toppings and the crema in separate attractive serving bowls and allow guests to prepare their own fish taco and toppings according to their preferences.
