Crispy Red Snapper Tacos


  1. In a small sauce pan, add vinegar, sugar, and crushed garlic clove. Bring the pickling liquid to a boil then turn off the heat
  2. Put Peak carrot shred and Peak red cabbage shred in two separate bowls. Pour hot pickling liquid over vegetables to quick pickle

  3. In another small bowl mix Nature’s Best sour cream, ancho chili powder, and West Creek honey

  4. Slice jalapeno thinly, mix in a separate bowl with chopped mango, and pickled red cabbage

  5. Cut Empire’s Treasure Red Snapper Filet into six proportioned pieces

  6. In a mixing bowl, add Luigi high gluten flour, garlic seasoning, and salt and pepper. Dredge snapper pieces in seasoned flour until coated thoroughly. Deep fry snapper pieces until golden brown

  7. Deep fry three Contigo corn tortillas to make crunchy taco shells

  8. Build tacos by adding crispy red snapper, dollop of ancho honey sour cream, garnished with pickled carrots, thinly sliced jalapeno, and mango.  Served with mango red cabbage slaw on the side.


  • 2 tbsp ancho chili powder
  • 3 oz Peak Fresh Produce® Carrot(s), shredded
  • 6 oz Luigi High Gluten Flour
  • 1 each Peak Fresh Produce® Garlic, Clove(s)
  • 1 tbsp West Creek® Honey
  • 5 slices Peak Fresh Produce® Pepper(s), Jalapeño
  • 1/2 cup mangos
  • 3 oz Peak Fresh Produce® Cabbage, Red, shredded
  • 6 8oz Empire’s Treasure Snapper filet
  • 5 oz vinegar, rice wine
  • 3 oz Roasted Garlic Seasoning
  • salt and pepper, to taste
  • 3 oz Silver Source® Sugar
  • 3 oz Nature's Best Dairy® Sour Cream
  • 3 each Contigo® Tortilla(s), Corn 6-inch