Festive Fish Tacos with Corn Nuts
Fish Tacos, mango, Serrano, cabbage, Corn Nuts By Elizabeth Falkner For EAT (RED) SAVE LIVES!
4 each corn tortillas
4-6 oz. snapper or cod
1 TB. cooking oil
1 ea. Serrano chili
1 ea. Small red onion or shallot
1 ea. Mango
¼ C. cilantro leaves and more if desired
4 ea. Brussels sprouts or ½ C. shredded cabbage
2 ea. Limes
1 tsp. cumin
2 TB. Greek yogurt
salt and pepper
1 small package of plain Corn Nuts
Cut the fish into 4 pieces. Season with salt and pepper.
Drizzle with a little cooking oil and set in toaster oven to roast on high for about 15 minutes.
Combine chopped Serrano chili, red onion, and mango, ¼ C. cilantro leaves together with a little salt and lime juice.
Combine shaved Brussels sprouts or cabbage with more lime juice, cumin, Greek yogurt and salt and pepper.
Microwave the tortillas hot.
Place roasted fish in the bottom of the tortilla, add the Brussels/Cabbage mixture and then the mango salsa. Finish with more cilantro and lime juice as needed. Add a few corn nuts on top and ready to eat!