Menu created & prepared by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 ripe Mango – peeled & diced into 1/2 inch cubes
- 1/4 Red onion – cut into 1/4 cubes
- 1 Jalapeño – seeds/membrane removed and finely diced
- ⅓ cup Cilantro – chopped (some leaves left whole for garnish)
- 3 limes – zest from 1, juice from 2 and one cut into wedges for garnish
- ½ tsp. Kosher Salt
- FISH
- 2 lbs fresh Red Snapper – skin removed and cut into four 3 x 5 inch pieces
- 2 tbsps. Vegetable oil
- 1-2 tsps. Chili powder
- 1 tsp. Cumin
- 2 tsps. Paprika
- 1 tsp. Smoked Paprika
- 1 tsp. Dried Mexican Oregano – crushed between your fingers
- 1 tsp. Kosher salt
- 1/4 cup Chef Crusco’s Pickled Red Onions
- 1/4 cup Queso Fresco – crumbled
- 1 Avocado – peeled and cut into 1/2 inch cubes
- 8-10 Fresh Corn tortillas
Directions
- Preheat the oven to 450 degrees. In a large bowl, toss together the snapper, oil, chili powder, cumin, paprika, smoked paprika, oregano and salt. Set aside to marinate for 20-30 minutes.
- In a medium bowl, toss together the mango, onion, jalapeño, cilantro, lime zest, lime juice and salt. Set aside in the refrigerator.
- Line a sheet pan with parchment paper. Transfer the fish to the sheet pan (space thema apart).
- Bake for 8-10 minutes. Then turn the oven to broil and cook another 2-3 minutes or until slightly charred (stay watching so it does not burn). Place the tortillas into the oven for 1-2 minutes just to warm up slightly.
- To assemble tacos, place a tortilla onto the plate. Break the red snapper filets into larger chunks. Spoon the Mango-chile salsa all over.
- Place some avocado cubes, pickled onions and queso fresco on top. Garnish with cilantro leaves and lime wedges. Enjoy!
