Fresh strawberries-mango salsa is a suitable supplement to these fish tacos. And if you like cooking with herbs and spices, you may also enjoy the mixture of cilantro, cumin, and chili powder. Consider grilling or baking your tortillas for a minute to warm them.
- 24 ounces red snapper fillet
- 1 teaspoon salt
- 1 teaspoon ancho chili powder
- 1 egg, beaten
- 1/2 cup rice flour
- 1/2 cup white cornmeal
- 1 cup vegetable oil
- 1 recipe Strawberry Salsa
- 8 six-inch flour or corn tortillas
- 1 avocado, small dice
- 1 lime, quartered for garnish
- 1/2 cup Cotija cheese, for garnish
- 1/2 cup cilantro leaves for garnish
- Remove the skin from the snapper fillets and cut the fish into 1-inch strips or chunks. Season the fish with salt and ancho chili powder. Set a dredging station with the beaten egg in one bowl and the rice flour and cornmeal in a separate bowl. Dredge the fish in the beaten egg and then toss it in the flour mixture. In a large, high-sided skillet heat the vegetable oil to 350º F. As soon as the oil is hot, fry the fish in batches until golden brown, about 2 minutes per side. Using a slotted spoon transfer the fish to a paper towel-lined plate and keep warm. Warm the tortillas over an open flame or in the oven before serving. To serve, divide the fish evenly between tortillas, garnish with strawberry salsa, diced avocado, cotija cheese, and fresh cilantro leaves. Serve immediately.