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Fresh snapper tacos are just the thing to get taco night rockin’. Throw in some pink pickle, and spicy guacamole and it’s party time.
2 snapper fillets (400 grams)
2 teaspoons cayenne pepper
2 teaspoons celery salt
3 tablespoons olive oil
Speedy pickled onions
1 red onion, halved and very finely sliced
¼ cup red wine vinegar
juice 1 lemon
3 ripe avocados
1½ tablespoons chipotle chilli sauce
zest and juice 1 lime
small handful coriander leaves
salt and pepper
12 small soft shell tacos
sliced fresh chilli
Speedy pickle: Place the onion in a bowl with the vinegar, lemon juice and a good pinch of salt. Mix well, cover and leave for 15-20 minutes. Drain the liquid before serving.
Guacamole: Halve the avocados and scrape the flesh into a bowl with a good pinch of salt and pepper and mash well. Add the chipotle, mix well and season to taste, then add the lime juice, zest and coriander. Mix well and set aside.
Snapper: Cut the snapper fillets into bite-size pieces (aim for 24 pieces) and place in a large bowl. Add the cayenne pepper, celery salt and olive oil and toss until well coated. Cook the snapper on a high heat in a large non stick frypan, or on a barbecue hot plate for 2-3 minutes each side until cooked through.
To serve: Spread some guacamole on each taco. Add some pickle, 2 pieces of snapper, a good squeeze of the mayo and finish with a sprinkling of coriander, fresh chilli and a good squeeze of lime.