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Entree
Makes 12 tacos
5 minutes
40 minutes
Chef Tom Fraker
3 pounds Red Snapper Fillets
1 Melissa’s “Don Enrique” Dried De Arbol Peppers
1 Melissa’s “Don Enrique” Dried Guajillo Peppers
2 tablespoons Real Mayonnaise
2 tablespoons Yellow Mustard
3 cloves Melissa’s Peeled Garlic
2 tablespoons Worcestershire
2 teaspoons Hot Sauce
1 tablespoon Soy Sauce
2 Limes - zest and juice
1 tablespoon Tomato Paste
1 tablespoon Maggi Seasoning
12 Corn Tortillas
Melissa’s Pickled Jalapeño Peppers - sliced (chop the carrots too)
Melissa’s Perfect Sweet Onions - caramelized
Melissa’s Fresh Cilantro - chopped
Spray a sheet of foil with cooking spray.
Cut shallow slits, 1/2-inch apart on both sides of the fish.
Preheat the oven to 375ºF.
Remove the stems and seeds from the peppers and place the peppers into a saucepan and cover them with water. Bring to a boil and turn off the heat. Let them stand for 15 minutes to soften.
In a blender, add the rehydrated peppers and the rest of the ingredients through the Maggi. Process until smooth. Using a pastry brush, Paint one side of the fish with the blender mixture. Flip the fish over onto the foil sheet and brush the other side with the blender mixture.
Place the fish onto foil on a baking sheet and place into the preheated oven. Bake for 15-20 minutes or until completely cooked through.
To make the tacos, portion out the fish, place in a tortilla and finish with your preferred toppings.
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