Roasted Florida Snapper Street Tacos with Avocado Crema

Ingredients

Preparation

Preheat the oven to 375 degrees. With a sharp knife, make some cross hatches in the skin of the snapper without cutting through the meat of the fish fillet; this will keep the snapper fillet from curling up during the cooking process. Season both sides of the snapper fillet with 1 teaspoon of the taco seasoning blend. Lightly cover a sheet pan with olive oil. Place the fillet skin side down on the oiled sheet pan. Add a few chili pepper slices to the top of the snapper fillet for extra heat if desired. Place the snapper in the preheated oven and cook for 5 to 8 minutes until thoroughly cooked in the thickest part. Remove from the oven and let cool. When the snapper fillet is cooled slightly, use 2 forks to flake the snapper into chunks.  

While the snapper is cooking, add sour cream, avocado, the remaining 1 teaspoon taco seasoning, cilantro, a few more slices of chili pepper if desired and half the lime juice to a blender or food processor and blend until smooth. Taste the avocado crema sauce and adjust the seasoning with salt and pepper. Remove the avocado crema from the food processor and store it in the refrigerator until ready to use.

Add the shredded romaine lettuce, remaining lime juice and a pinch of the taco seasoning blend to a small mixing bowl and stir lightly to coat. To assemble the tacos, place an even amount of the shredded lettuce on top of each toasted tortilla and top with the snapper. Add fresh salsa and avocado crema. Finally, garnish with lime wedges, Florida hot sauce and extra fresh cilantro if desired.