Cube the Red Snapper Fillet (1 kilogram) and place in a large bowl together with juice from the Lime (7), Fresh Ginger (1 piece), Garlic (7 clove), Salt (1 tablespoon), Ground Black Pepper (1 tablespoon) and mix thoroughly. Let it marinate for 15-20 minutes.
For the creama, mix the Sour Cream (9 tablespoon), Mayonnaise (3 tablespoon) and juice from the Lime (1) together.
To make the salsa verde, blend the Green Tomato (8), Serrano Chili (4), Garlic (2 clove), Avocado (2) and Fine Salt (1 tablespoon).
Heat the Frying Oil (as needed) to 325 degrees F (165 degrees C).
Cover the snapper in All-Purpose Flour (1 kilogram) 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 Tortilla (1 kilogram) together. Add Monterey Jack Cheese (500 gram) 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.