Pan Seared Red Snapper Tacos with Strawberry-Mango Salsa

• 1 pound Fresh Red Snapper, Cut Into Fourths
• 1 dash Cumin, Or As Needed
• 1 dash Chili Powder, As Needed
• 1 pinch Salt And Pepper, to taste
• 1 Tablespoon Extra Virgin Olive Oil, Or As Needed
• 2 whole Fresh Mangoes, Peeled And Diced
• 1/2 cups Fresh Strawberries, Roughly Chopped
• 1/2 bunches Fresh Cilantro, Roughly Chopped
• 1/2 whole Red Onion, Finely Chopped
• 1 whole Poblano Pepper, Seeds Discarded And Roughly Chopped
• 1 whole Lime, Juiced
• 1 pinch Salt And Pepper, To Taste
• 8 whole Corn Or Flour Tortillas

1. For the red snapper:
2. 1.
3. Season both sides of each piece of snapper with the cumin, chili powder, salt and pepper.
4. 2.
5. Heat a large non-stick skillet over medium heat and add a couple of drizzles of the olive oil.
6. 3.
7. Lay the fish down in the pan and cook it for about four minutes on each side.
8. I did this in batches.
9. 4.
10. Once the fish is finished cooking, set the fish aside on a baking sheet that youve lined with parchment paper to rest.
11. For the salsa: 1.
12. To make the salsa, combine the first five salsa ingredients in a large mixing bowl.
13. Add the lime juice and mix well, coating the salsa evenly.
14. 2.
15. Sprinkle with salt and pepper, adjusting seasoning to your liking.
16. Chill the salsa until ready to use, or serve immediately.
17. To serve, place the fish in a tortilla and spoon the salsa directly over the fish.

red snapper, cumin, chili powder, salt, olive oil, fresh mangoes, fresh strawberries, cilantro, red onion, pepper, salt, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/pan-seared-red-snapper-tacos-with-strawberry-mango-salsa/ (may not work)