Did you have fish tacos before? If not you have to try this delicious recipe for tacos with Queen Snapper. They turn amazingly good. If you had fish tacos you know what I am talking about. Let's go to the kitchen.
Queen Snapper Tacos
1 pound Snapper, cut into 3-inch length and ½-inch width
1/2 cup Thai Style Chili Sauce
1 pounds Garlic, chopped
2 cups Tempura Batter Mix
2 cups Water
1 whole Avocado, peeled and pitted
1/2 cup Yogurt
2 tablespoons of lemon juice
1 Chayote Squash, peeled, pitted and shredded
1/2 cup Rice Vinegar
1/2 cup Water
1/2 cup Sugar
12 Tortillas, six-inch round
Pickled Chayote Squash
Queen Snapper Tacos:
In a mixing bowl, combine fish, and the Thai-Style Chili Sauce. Mix Tempura Batter Mix and water in a mixing bowl and keep cold. Place the fish in batter and fry at 360 degrees for two minutes or until brown on all sides.
Using a food processor, mix the ingredients together until smooth.
Pickled Chayote Squash:
Heat the Rice Vinegar, water, and sugar in a pot to a simmer. Pour the brine over the chayote squash and allow to sit until room temperature. Strain squash and separate from the liquid.
Place a tortilla down on a plate and smear it with about one tablespoon of avocado puree. Add the fried fish and top with pickled chayote squash.