1 1/2 pounds red snapper filets, rinsed & patted dry
5 Tablespoons canola oil
1 teaspoon cumin
1 teaspoon chili powder
3 Tablespoons lime juice, freshly squeezed
8 soft corn tortillas, wrapped in foil
kosher salt & freshly ground black pepper
2 cups guacamole, purchased or homemade
2 cups shredded iceberg lettuce
2 cups fresh salsa, purchased or homemade
3 whole green onions, chopped
1/4 cup chopped cilantro
2 limes, cut into wedges
1. Place fish fillets in a glass dish. In a small bowl, whisk together oil, cumin, chili powder and lime juice; pour over the fish. Cover with plastic wrap and let sit at room temperature for about 15 minutes.
2. Preheat oven to broil setting (or highest baking temperature). Place foil-wrapped tortillas on the bottom rack.Spray a broiler pan with nonstick spray. Remove fish from marinade and place on the broiler pan. Broil 3 inches from the heat source. Broil 7 to 12 minutes on one side only, keeping an eye on the fish to make sure it doesn’t burn. It’s cooked all the way through when the fish flakes apart easily. Transfer to a cutting board and flake apart into chunks. Remove tortillas from the oven.
3. Assemble the tacos: Place a tortilla on a work surface. Smear a heaping Tablespoon of guacamole over the top of the tortilla. Add a few shreds of lettuce, several chunks of fish, a spoonful of salsa, a sprinkle of green onions and about 1/2 Tablespoon of cilantro.
4. Serve immediately, with lime wedges for squeezing.
*If preparing this recipe as GLUTEN FREE, just be sure to use a brand of corn tortillas that are known to be GF.