| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish snappe, Mexican, Taco | 4 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Red onions, halved and | |
| Sliced thin | ||
| 1 | t | Salt |
| 1 1/2 | t | Pepper |
| 2 | t | Minced fresh thyme |
| 1 1/2 | lb | Red snapper, cut into |
| bite-size pieces | ||
| 1 | t | Minced garlic |
| 2 | t | Lime juice |
| 2 | t | Soy sauce |
| 2 | t | Minced fresh oregano |
| 8 | Soft corn tortillas, warmed | |
| 3 | c | Shredded iceberg lettuce |
INSTRUCTIONS
In a skillet heat 2 tablespoons oil over moderately high heat until hot. Add onions, salt, 1/2 teaspoon pepper, and thyme and saute until rich golden in color. Heat another skillet over moderately high heat until hot and add remaining 2 tablespoons oil. Swirl and add snapper. Saute for 2 minutes, turning frequently, Add garlic, lime juice, and soy sauce and saute until liquid is nearly evaporated and snapper is light golden in color. Add oregano and remaining pepper and toss to combine. Add onion mixture and toss well. Fill tortillas with lettuce and top with snapper and onion mixture. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on Nov 01, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 683.5mg
Potassium: 182.6mg
Carbohydrates: 8.2g
Fiber: 2.6g
Sugar: <1g
Protein: 1.3g