Cobalt Soft Tacos With Red Snapper

Course : Fish
Serves: 4
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1/4 Cup olive oil
2 medium red onions -- halved and sliced thin
1 Teaspoon salt
1 1/2 Teaspoons pepper
2 Teaspoons minced fresh thyme
1 1/2 Pounds red snapper -- cut into bite-size pieces
1 Teaspoon minced garlic
2 Teaspoons lime juice
2 Teaspoons soy sauce
2 Teaspoons minced fresh oregano
8 tortillas soft corn tortillas -- warmed
3 Cups shredded iceberg lettuce

Preparation / Directions:

In a skillet heat 2 tablespoons oil over moderately high heat until hot. Add onions, salt, 1/2 teaspoon pepper, and thyme and sauté until rich golden in color. Heat another skillet over moderately high heat until hot and add remaining 2 tablespoons oil. Swirl and add snapper. Sauté for 2 minutes, turning frequently, Add garlic, lime juice, and soy sauce and sauté until liquid is nearly evaporated and snapper is light golden in color. Add oregano and remaining pepper and toss to combine. Add onion mixture and toss well. Fill tortillas with lettuce and top with snapper and onion mixture.


Nutritional Information:

326 Calories (kcal); 16g Total Fat; (44% calories from fat); 36g Protein; 8g Carbohydrate; 63mg Cholesterol; 816mg Sodium

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