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Queen Snapper Tacos
Serves
6-8 people
Total Time
1 hour, 20 min
Prep Time
1 hour
Cook Time
20 min
Ingredients
Queen Snapper
1 pound Snapper, cut into 3-inch length and ½-inch width
1/2 cup Kikkoman Gluten-Free Thai Style Chili Sauce
1 pounds Garlic, chopped
2 cups Kikkoman Japanese Style Tempura Batter Mix
2 cups Water
Avocado Puree
1 whole Avocado, peeled and pitted
1/2 cup Yogurt
2 tablespoons Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce
Pickled Chayote Squash
1 Chayote Squash, peeled, pitted and shredded
1/2 cup Kikkoman Rice Vinegar
1/2 cup Water
1/2 cup Sugar
To Order:
12 Tortillas, six-inch round, toasted on a griddle
Petite Asian Micro Mix (as needed)
Directions
Queen Snapper Tacos:
In a mixing bowl, combine fish, and the Kikkoman Thai-Style Chili Sauce. Mix Kikkoman Japanese Style Tempura Batter Mix and water in a mixing bowl and keep cold. Place the fish in batter and fry at 360 degrees for two minutes or until brown on all sides.
Avocado Puree:
Using a food processor, mix the ingredients together until smooth.
Pickled Chayote Squash:
Heat the Kikkoman Rice Vinegar, water and sugar in a pot to a simmer. Pour the brine over the chayote squash and allow to sit until room temperature. Strain squash and separate from the liquid.
To Order:
Place a tortilla down on a plate and smear it with about one tablespoon of avocado puree. Add the fried fish and top with pickled chayote squash and petite Asian micro mix.
Recipe by Steve McHugh, Cured, San Antonio, TX
