BLACKENED RED SNAPPER SOFT TACOS WITH LIME-CILANTRO DRESSING

BLACKENED RED SNAPPER SOFT TACOS WITH LIME-CILANTRO DRESSING image

Categories Fish

Yield 8 Servings

Number Of Ingredients 13

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1 CUP sour cream
1 CUP finely chopped fresh cilantro, divided
2 TBSPs fresh lime juice
1 TBSP ground cumin
1 1/2 TSPs salt
1/2 TSP minced canned chipotle chiles
1 1/4 LBS red snapper or mahi-mahi fillets
1 TBSP vegetable oil
16 5-to-6-inch diameter white corn tortillas
1/2 CUP (1 stick) butter, melted
2 CUPs shredded green cabbage (about 1/4 head)
2 CUPs shredded red cabbage (about 1/4 head)
2 CUPs chopped plum tomatoes

Steps:

Whisk sour cream, 1/2 cup cilantro, and lime juice in medium bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Whisk cumin, salt, and chipotles in small bowl to blend. Brush spice mixture over both sides of fish fillets; sprinkle with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add fish and cook until blackened on both sides and opaque in center, about 3 minutes per side. Transfer fish to cutting board and cut or break into small pieces. Heat another heavy large skillet over high heat. Lightly brush 1 side of each tortilla with melted butter. Working in batches, place tortillas, buttered side down, in skillet. Cook until soft, about 20 seconds per side. Arrange tortillas, buttered side up, on platter. Divide fish among tortillas. Top each with about 2 tbsps each green cabbage and red cabbage. Sprinkle with chopped tomatoes and remaining 1/2 cup cilantro. Drizzle with lime-cilantro dressing and serve.