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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
