Cooking Instructions
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Step 1
Cube the
Red Snapper Fillets (1 kg)
and place in a large bowl together with juice from the
Limes (7)
,
Fresh Ginger (1 piece)
,
Garlic (7 cloves)
,
Salt (20 g)
,
Ground Black Pepper (7 g)
and mix thoroughly. Let it marinate for 15-20 minutes.
Step 2
For the creama, mix the
Sour Cream (135 g)
,
Mayonnaise (45 g)
and juice from the
Lime (1)
together.
Step 3
To make the salsa verde, blend the
Green Tomatoes (8)
,
Serrano Chilis (4)
,
Garlic (2 cloves)
,
Avocados (2)
and
Fine Salt (15 g)
.
Step 4
Heat the
Frying Oil (as needed)
to 325 degrees F (165 degrees C).
Step 5
Cover the snapper in
All-Purpose Flour (1 kg)
and dust off any excess then fry in oil until golden brown. Remove and place on a plate with paper towels to drain excess oil.
Step 6
Heat up 2
Small Corn Tortillas (1 kg)
together. Add
Monterey Jack Cheese (500 g)
on top and fold, add some butter if desired to get them a golden color.
Step 7
To serve, open the tortillas and add the fried snapper,
Green Cabbage (to taste)
, salsa verde, lime creama and you're ready to enjoy! You can also add some
Pico de Gallo (to taste)
if you want.
