Tacos 3 Ways

Chef Marlon Timothy put his heart and soul into these delicious tacos. Try this recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Intermediate
Portions: 4
Total 58 min

Ingredients

  • 3 Units Corn Tortillas (12-inch tortillas cut into 4 triangles)
  • 1/2 Cup Sour Cream
  • 1 Tablespoon MAGGI® Pepper Sauce Hot N' Spicy
  • 1 Teaspoon MAGGI® Season-Up Fish
  • 4 Large Tomatoes (roma/plum, quartered)
  • 1 Small Onion (quartered)
  • 1 Teaspoon MAGGI® Season-Up All Purpose
  • 2 Pieces Garlic Cloves
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cube MAGGI® Onion and Garlic Cube (crushed)
  • 1 Pound Snapper Fillet (skinless & cut into 12 equal strips)
  • 1 Packet MAGGI® Season-Up Fish (10g)
  • 2 Tablespoons MAGGI® Green Seasoning Original
  • 1 Cup All-Purpose Flour
  • 3 Tablespoons Cornstarch
  • 1 Teaspoon MAGGI® Season-Up Fish
  • 1/4 Teaspoon Ground Geera/Cumin
  • 6 Ounces Beer (¾ cup)
  • 3 Cups Vegetable Oil (oil for frying)
  • 1/2 Cup All-Purpose Flour
  • 1 Teaspoon MAGGI® Season-Up Jerk
  • 1/4 Teaspoon All Spice Powder
  • 1 large Egg (lightly beaten with 2 tablespoons cold water)
  • 2 Tablespoons Vegetable Oil

Instructions

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.

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