Elder Eats: Blackened red snapper taco recipe
A quick dinner staple with a tasty kick
SAN ANTONIO – Try this quick and tasty blackened red snapper fish taco recipe, crafted by David Elder of Elder Eats! He caught the fish himself in Port Aransas, and Chef Johnny Hernandez cleaned it up for him!
• 1 cast iron skillet
• 1 Roma tomato
• 1 white onion
• 4 limes
• 1 jalapeno
• 16 ounces red snapper filet
• 1 bag coleslaw mix
• Sriracha, to taste
• Ranch dressing, to taste
• 5 corn tortillas
• 1 tablespoon canola or vegetable oil
• Blackened fish seasoning
• Himalayan sea salt
• 8 tablespoons salted butter
Heat the cast iron skillet on medium heat.
Dice the onion, tomatoes and jalapeno (with or without seeds) and mix together to make a quick pico de gallo. Squeeze one half of a lime over the mixture and add a dash of salt.
Once the pan starts to smoke, put five corn tortillas in the pan until lightly browned and slightly crisp. Put the tortillas in a tortilla warmer and set them aside.
In a bowl, mix the sriracha and ranch dressing until you reach your desired spice and flavor.
Slice the red snapper filet into five smaller filets and place in a plastic freezer zipper bag. Shake an ample amount of blackened fish seasoning into the bag on top of the fish, zip shut and shake until the fish are coated.
Pour 1 tablespoon of oil into the cast iron skillet. Pull fish out of the bag, shake hem off and lightly place filets into the skillet. Add a tablespoon of butter to the skillet as the fish cook. Flip the fish after a few minutes, cook for another couple of minutes, remove from skillet and set aside on a plate. The fish is finished cooking once the meat is flaky and white.
Place the coleslaw in a mixing bowl and squeeze one half of a lime into the mix. Add a tablespoon of oil and a dash of salt. Mix the coleslaw until thoroughly covered in oil and lime juice.
Place the corn tortillas on a plate and spoon about a tablespoon of the sriracha ranch onto each one. Add a small amount of the coleslaw on top of the sauce and place a fish filet on top of each of the coleslaw-filled tortillas. Cover the fish in another spoonful of sriracha ranch and top with pico de gallo. Squeeze more lime juice onto the tacos for that added tangy kick and enjoy!
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