Pearl Street Tacos
Pearl Street Fish Tacos w/ Lime Cilantro Crema
- 30g Pearl Street Caviar
- 1lb Red Snapper (4 4oz filets)
- 8 6-inch Corn Tortillas
- 4 Cups Shredded Red Cabbage
- 2 tbsp Red Wine Vinegar
- ¼ cup of Cilantro (save some for garnish)
- 4 oz of Greek Yogurt
- 2 oz of Cotija Cheese
- 1 Lime
- 2 Lemons
- Tony Chacherie’s Cajun Spice
Prepare Lime Cilantro Crèma. In a small bowl combine yogurt, a squeeze of half a lime, and cilantro. Tony’s Spice to taste and let cool.
Prepare red cabbage slaw. In a medium bowl mix red cabbage with red wine vinegar, a spoonful (or 2) of lime cilantro crema, salt and pepper to taste.
While the above combinations are getting to know each other, lightly oil Red Snapper Fillets and season with Tony’s spice. Thinly slice lemon and place on top of each fillets. “Throw it on the grill”. Cook for 3 minutes each side or until desired.
While the fish is cooking, we like to place the tortillas on the top rack of the grill to achieve those gourmet grill marks.
Mmmm, can you smell it?!
Lightly fold corn tortillas and generously line with lime cilantro crema. Portion cabbage slaw and top with snapper. Top with fresh Pearl Street Caviar (we like to use a lot!) and garnish with cotija cheese and fresh cilantro.