Tasting Notes

Tacos are super delicious with amazing flavours – earthy, rustic , crunchy spicy, smoky char, sweet. And they are a snap to make.

What You Need

1/2 pound of red snapper.

Four small flour or corn tortillas.

A variety of salsas, store bought – we used three, regular red, chipotle, green tomatillo.

Four cups store-bought chicharrones – a salty, savoury, and crunchy snack called pork rinds.

Two cups fresh coleslaw.

One can of black beans.

One clove garlic.

1 jalapeño.

Two cups chicken broth.

One-quarter cup vegetable oil.

Two handfuls of good quality, store-bought tortilla chips.

Equipment

One large frying pan.

One steamer basket.

One larger pot big enough to hold the steamer basket.

Prepare Ahead

Mince the garlic.

Cut your jalapeño in half, remove the membrane and the seeds. If you like spice save some of the seeds and cut the jalapeño into small bits.

Add your three salsas to the three bowls.

Place your fish in the steamer basket. Fill your pot with water enough to come close to the steamer basket.

Open your can of black beans, rinse with water.

Divide your chicharrones for two plates and add to the plates and do the same for the tortillas chips

Method

Add your oil to the frying pan, along with the black beans, the chicken broth, the garlic, add the jalapeño (and some of the seeds if you like), turn up the heat on your stove top to medium and cook the mixture till the broth has evaporated when the beans are ready. Make sure you stir the mixture around during the cooking process.

Place your pot with the fish on your stove top, turn the heat up till the water boils and add a cover. The fish should be ready in 15 minutes or so.

Take your tortillas, one at a time with a tong, and hold over a stove top element till the tortilla is a bit brown on each side, along with a bit of char.

When done, place on a plate, add some of the fish, along with some coleslaw. Add some black beans and some salsa.

Dinner is ready.

Delicioso