This was quite successful, even if the fish we got wasn’t great. I ended up making half a batch with chicken, and half with fish because I ran out of the latter. But we liked both styles – the coating and toppings make the chicken tacos seem fish-taco esque.
2 spray(s) cooking spray
1/2 corn flour
salt and pepper
2 dashes garlic powder
2 dashes paprika
1 pound snapper, cut into 2 inch pieces (or 1/2 snapper, half chicken thighs)
at least 8 corn tortillas
one head lettuce
5 radishes, sliced
2 scallions, sliced
10 cherry tomatoes, quartered
1/4 cup shredded cabbage
3/4 cup plain yogurt
1 oz lime juice
1 chipotle in adobo, chopped
Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray.
Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat (and chicken if you’re making that style).
Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side (chicken will take a little longer).
Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth (I had to add a little water).
To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.