Use whatever white fish is fresh and in season. Serve with your favourite taco fixings. Many Monsoon Coast blends here. We love BBQ & Roast Rub, Monsoon Tandoori. Kick up the heat by using Durban Curry or Goan Vindaloo instead.
6 fresh corn tortillas
Mixture of peppers, cut into long slices
½ onion, cut in slices
Olive oil for frying
2 snapper fillets (about 200g)
¼ cup flour or corn starch
2 tsp Monsoon Tandoori
Salt & pepper to taste
1 Lime, cut into wedges
Fresh Cilantro, chopped
Preheat oven to 200°F. Wrap tortillas in foil and place in the oven to warm.
Heat oil in skillet and quickly sauté onions and peppers, seasoning with salt and pepper to taste. Reserve, keeping warm.
Mix together the flour, Monsoon Tandoori and a little salt. Rinse and dry the fillets. If they are large cut them in half.
Dip fish into the flour to coat both sides. Heat oil in the skillet over medium heat. Cook the fish for 3-4 minutes per side depending on their thickness. Try not to overcook.
To serve, arrange some fish on a warm tortilla, top with sautéed veggies and some fresh chopped cilantro and a squeeze of lime.