Print Recipe

Las Camelias Fish Tacos

RG

Ingredients

  • 1 pound red snapper fillets
  • 2 tomatoes, cored and cut into 1/4- inch dice
  • 1/2 onion, cut into 1/4-inch dice
  • 1 to 3 jarred pickled jalapenos, drained and cut into 1/4-inch dice
  • 1 tablespoon butter
  • Juice of 1 lime
  • 1/2 bunch cilantro, coarsely chopped
  • Salt, to taste
  • Warm corn tortillas or tortilla chips

Instructions

  1. Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside.
  2. Combine the tomatoes, onion and jalapenos in a small bowl. Set aside.
  3. Melt the butter in a large sauté pan over medium-high heat.
  4. Add the fish and sauté for about 3 minutes, or until it turns white.
  5. Add the tomato mixture and cook, stirring, stir for 2 to 3 minutes longer.
  6. Stir in the lime juice and cilantro.
  7. Season with salt.
  8. Serve with warm corn tortillas or corn chips.

Serves 4 to 6.

Source: Las Camelias, San Rafael, California



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