Tacos 3 Ways

Spicy MAGGI® Crema:

• 1.  In a small bowl combine ½ cup sour cream, 1 tablespoon MAGGI® Pepper Sauce and 1 teaspoon MAGGI® Season Up Fish. Set aside in the refrigerator until ready for use.

Roasted Tomato Salsa:

• 2.  Add 4 tomatoes, 1 small onion, 1 teaspoon MAGGI® Season Up All-Purpose, 2 cloves of garlic, 2 tablespoons vegetable oil and ½ MAGGI® Onion & Garlic Cube to a bowl, tossing to combine.

• 3.  Add seasoned vegetables to a lightly greased and foil lined baking tray, broil until all vegetables have softened and lightly charred.

• 4.  Remove from the oven and add to a food processor with remaining MAGGI® Onion & Garlic Cube. Pulse until it becomes a chunky sauce. Set aside.

Seasoned Fish (To Be Used in each fish preparation)

• 5.  In a bowl combine 1 pound red snapper strips, 1 packet MAGGI® Season Up Fish and 2 tablespoons MAGGI® Green Seasoning. Set aside

Beer Battered Fish:

• 6.  In a medium bowl, whisk ¾ cup flour, 3 tablespoons corn-starch, 1 teaspoon MAGGI® Season Up Fish, ¼ teaspoon cumin/geera powder, 1 teaspoon MAGGI® Pepper Sauce, and ¾ cup beer. Set aside.

• 7.  Fill a medium frying pan ½ way with oil and heat to 350˚F (180˚C)

• 8.  Lightly coat 4 strips of seasoned fish in remaining flour, then beer batter and fry for 3 minutes or until fish is golden brown and cooked through.

• 9.  Drain on paper towels to drain residual oil. Set aside.

Fried Fish (Inspired by Prendy’s):

• 10.  In a small bowl, combine ½ cup flour, 1 teaspoon MAGGI® Season Up Jerk and ¼ teaspoon allspice powder.

• 11.  Coat 4 stirps seasoned fish in seasoned flour, egg then flour again.

• 12.  Fry in the same oil as beer battered fish for 3 minutes or until golden brown and cooked through.

• 13.  Drain on paper towels to drain residual oil. Set aside.

Pan Fried Snapper

• 14.  Add 2 tablespoons oil to a skillet and place on high heat.

• 15.  Sear remaining fish on each side, creating a slight char, until cooked through.

• 16.  Do not overcook fish. Set aside

Assembling Mini Tacos:

• 17.  On four plates, place 3 corn tortillas, top with Roasted Tomato Salsa, and one of each fish. Top with sliced jalapenos and Spicy MAGGI® Crema. Serve with a side lime.