Talk about a blend of flavors and cuisines! Leftover pan-fried red snapper fillets loaded into a lime flavored taco shell with kimchi? No other condiments needed other than a spritz of fresh lime juice for topping. The red snapper was tender and flavorful, the taco shells added the perfect crunch with a slight lime flavor, and then the wonderful blend of textures and seasonings in the kimchi.
If you're not familiar with kimchi, here's an easy description. Kimchi (or Kimchee) is a traditional Korean dish made with Nappa cabbage, radishes, LOTS of seasonings (you can purchase either mild or hot varieties) which is fermented like kraut. Kimchi is loaded with Vitamins A, B, and C, plus it's a wonderful source of those "healthy bacteria" found in yogurt.
As noted above, the red snapper was courtesy of a recipe I prepared over the weekend. The recipe is found HERE. I set these fillets aside before adding the lemon butter caper sauce for the sole purpose of using them in tacos for this recipe.
To re-warm the red snapper, I simply added about 1 t. each butter and olive oil to a skillet over medium heat. Then, I let them re-warm about 2 minutes per side, remove from the skillet to a plate and carefully, cut the fish into bite-sized pieces with a fork.
The tacos shells were warmed in the oven per package directions. I placed the Kimchi into the bottom of the taco shells, loaded them up with the red snapper, and then added a squeeze of lime.
This was a really, really, great taco!
These look interesting
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