Soft Tacos with Red Snapper
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | each |
red onion
halved and thinly sliced |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
black pepper
|
|
| 2 | teaspoons |
thyme
fresh, minced |
*
|
| 1 ½ | pounds |
red snapper fillets
cut into bite-sized pieces |
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | teaspoons |
lime juice
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
oregano
fresh, minced |
|
| 8 | corn |
flour tortillas
soft, warmed |
*
|
| 3 | cups |
lettuce
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 2 | each |
red onion
halved and thinly sliced |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
black pepper
|
|
| 1E+1 | ml |
thyme
fresh, minced |
*
|
| 680.4 | g |
red snapper fillets
cut into bite-sized pieces |
|
| 5 | ml |
garlic
minced |
|
| 1E+1 | ml |
lime juice
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
oregano
fresh, minced |
|
| 8 | corn |
flour tortillas
soft, warmed |
*
|
| 7.1E+2 | ml |
lettuce
shredded |
|
Directions
In a skillet heat 2 tablespoons oil over moderately high heat until hot.
Add onions, salt, ½ teaspoon pepper, and thyme and sauté until rich golden in color.
Heat another skillet over moderately high heat until hot and add remaining 2 tablespoons oil.
Swirl and add snapper. Sauté for 2 minutes, turning frequently, add garlic, lime juice, and soy sauce and sauté until liquid is nearly evaporated and snapper is lightly 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.
