Snapper Street Tacos with Citrus Coleslaw
Snapper Street Tacos with Citrus Coleslaw
Directions
- Grill flour tortillas making grill marks on each side.
- Spoon 1 ounce of the slaw on each tortilla. Mix the sour cream and onion sauce, set aside.
- Sauté the snapper and season with old bay seasoning. Chop the snapper and divide it up evenly into the 3 shells.
- Drizzle the sour cream mixture evenly over the tortillas. Serve each taco with a lime wedge, garnish with cilantro.
Ingredients
- 3 oz Citrus Coleslaw
- 2 oz Nature's Best Dairy® Sour Cream
- 1 oz onion sauce
- 1 tsp Peak Fresh Produce® Cilantro, chopped
- 1 Peak Fresh Produce® Lime(s), quartered
- 4 oz snapper fillet(s)
- 3 tortilla(s), flour, 4-inch
Citrus Coleslaw
Directions
- Mix mayonnaise, orange zest, celery seed, salt-free seasoning, white wine vinegar, lemon juice, salt and broccoli slaw together and let it sit for half an hour. Then mix the remaining ingredients.
- Add dressing with veggies and let sit for an hour.
Ingredients
- 6 tbsp Lawry's® Salt-Free 17 Seasoning
- 15 cups broccoli slaw mix
- 3 cups Peak Fresh Produce® Cabbage, Red, shredded
- 1 tbsp celery seed, ground
- 2 tbsp Peak Fresh Produce® Lemon(s), juiced
- 6 cups West Creek® Mayonnaise
- 6 tbsp orange zest
- 3 cups Peak Fresh Produce® Onion(s), Red, julienned
- to taste salt
- 3 cups Peak Fresh Produce® Carrot, Shredded
- 2 oz vinegar, white wine
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
