Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

Growing up on the Gulf Coast I loved eating seafood but one item I would never order was fish tacos. I do not know why exactly but I always thought they would be no good. When I moved out to Nevada I heard about them all the time. Fish taco this fish taco that. Finally about 3 years ago I ordered one and you know what? They were pretty darn good. I have had them now about once a month and decided I would try my hand and making some! I really hope you try these out because they were amazing! Both Zo and I wished I had made more of them! The next time I buy a whole red snapper I will be reserving some of it for this recipe!

Ingredients:
1/2 lbs red snapper
1/2 tsp essence
fresh crack pepper (to taste)
1 Persian cucumber (Juliane)
1 avocado (diced)
Chipotle cheddar (shredded, to taste)
Peach Salsa (to taste, check topping/sauces label)
sour cream (to taste)
1 tbsp extra virgin olive oil
4 hard shell corn tacos or corn tostadas

In a medium skillet heat olive oil over medium high heat. Rub essence evenly into both sides of fish and then crack fresh pepper over both sides. Place seasoned fish into pan and cook for 3-4 minutes, flip and cook and additional 3-4 minutes or until white and flaky.

Heat your taco/tostada shells.

Combine ingredients in desired order and amounts and enjoy!