Fish Tacos

Prep time: 15 minute
Total time: 15 minutes

  • 12 tortillas (corn or flour is fine but smaller tortillas work best. Double them up for the best result!)
  • 1 Tbsp fresh lime juice
  • 6 Tbsp olive oil, divided
  • 1 Tbsp honey
  • ½ Tsp salt

4 skinless, boneless red snapper fillets (2 lbs), cut into 1-inch pieces
6 scallions, chopped
3 cups of romaine lettuce, shredded
2 avocados, peeled, pitted and diced into small pieces
1 cup Winking Girl Cranberry Mango Salsa
½ cup sour cream

Whisk together the lime juice, 3 tablespoons of the olive oil, honey, and salt. Set aside to use as dressing on the shredded romaine lettuce. Mix the chopped avocados with the Winking Girl! Salsa and set aside. Season the fish with salt and pepper. Heat 3 tablespoons oil in a large skillet over moderately high heat until hot, but not smoking. Sauté the scallions for one minute. Add the fish and sauté, stirring occasionally, until it is just cooked through, about 3 minutes. Remove skillet from the heat. Toss romaine with dressing. Fill warmed taco shells with romaine, fish mixture, avocado salsa combination, and a dollop of sour cream.

Serves 6, 2 tacos each

Yummy! Now you can relax because YOU deserve it. You just made fish tacos in a SNAP! Get it? Red snapper, in a snap? 😉