Red Snapper Tacos with Cucumber Slaw

I love fish tacos, especially ones with snapper. I wanted something lighter for dinner after eating our way through Disneyland for five days. These tacos fit the bill perfectly. The slaw is light and provides a great crunch to contrast the delicate fish. I much prefer corn tortillas with fish tacos, not sure why, I think the flour tortillas can often be too heavy.  Any firm white fish would work perfectly with these tacos, they would also be amazing with grilled snapper.

Red Snapper Tacos with Cucumber Slaw

1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon pepper
1 pound red snapper filets
1 lime
1 cucumber, sliced thin
1 carrot, shredded
½ cup shredded cabbage
1 tablespoon olive oil
2 tablespoons white vinegar
1 teaspoon hot sauce
8 corn tortillas

Heat the oil in a large skillet over medium high heat. In a small bowl, stir together the salt, cumin, cayenne, pepper and juice from half of the lime. Rub the seasonings over the snapper filets. Saute the fish for 3 to 4 minutes per side, depending on the thickness. Remove and set aside.

Toss together the cucumber, carrot and cabbage with oil, vinegar, hot sauce and the juice from the remaining half of the lime.

Warm the tortillas on the hot skillet.  Slice the fish.  Top the tortillas with a slice of snapper, top with the slaw. Repeat with the remaining tortillas.

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