Snapper Street Tacos with Citrus Coleslaw

Directions

  1. Grill flour tortillas making grill marks on each side. 
  2. Spoon 1 ounce of the slaw on each tortilla. Mix the sour cream and onion sauce, set aside.
  3. Sauté the snapper and season with old bay seasoning. Chop the snapper and divide it up evenly into the 3 shells.
  4. 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

  1. 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.
  2. 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