Cuban-Style Redfish Tacos with Cilantro Lime Crema
- 2 6 oz. Hidden Bay redfish fillets
- blackening seasoning
- green cabbage, shredded
- 1 ear fresh corn, cooked and cut off the cob
- red beans and rice*
- caramelized plantains**
- cilantro lime crema***
Red Beans and Rice*
- 2 cups cooked rice
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 15 oz (two cans) kidney beans, drained
- 16 oz (one can) diced tomatoes, drained
- 1/2 tsp dried oregano
- salt and freshly ground black pepper to taste
- 2 ripe plantains, sliced half-inch wide
- 1 tbsp vegetable oil
- 1 tbsp sugar
Cilantro Lime Crema***
- 16 oz sour cream
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- salt and pepper to taste
- To make the red beans and rice, sauté onion, green pepper and garlic in a large skillet over medium-high heat until tender. Add beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer for 20 minutes uncovered. Stir in rice and keep warm.
- To make the plantains, heat skillet over medium heat and add oil. Add plantains and fry until golden brown and slightly crisp, about five minutes to eight minutes. Sprinkle with sugar and let it caramelize.
- To cook redfish, preheat a lightly oiled skillet to medium-high heat. Season fish with blackening seasoning on both sides. Cook until fish flakes easily with a fork, about four minutes to five minutes per side.
- To assemble tacos, top the naans with red beans and rice, followed by cabbage, 1/2 redfish fillet per naan, corn and plantains. Drizzle with cilantro lime crema and garnish with chopped cilantro.