Crispy Snapper Tacos with Green Salsa and Lime Crema

Cube the Red Snapper Fillets (2.2 lb) and place in a large bowl together with juice from the Limes (7) , Fresh Ginger (1 piece) , Garlic (7 cloves) , Salt (1 Tbsp) , Ground Black Pepper (1 Tbsp) and mix thoroughly. Let it marinate for 15-20 minutes.

For the creama, mix the Sour Cream (1/2 cup) , Mayonnaise (3 Tbsp) and juice from the Lime (1) together.

To make the salsa verde, blend the Green Tomatoes (8) , Serrano Chilis (4) , Garlic (2 cloves) , Avocados (2) and Fine Salt (1 Tbsp) .

Heat the Frying Oil (as needed) to 325 degrees F (165 degrees C).

Cover the snapper in All-Purpose Flour (2.2 lb) 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.

Heat up 2 Small Corn Tortillas (2.2 lb) together. Add Monterey Jack Cheese (3 1/3 cups) on top and fold, add some butter if desired to get them a golden color.

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.