Luka Tanfara

DALMATIAN INSPIRED SNAPPER TOSTADA 🐟 Episode 10: Not Your Baba’s Kitchen 👵

The YU-MEX recipes are back for another episode!

If you want another episode mixing Balkan and Mexican favourites, let me know in the comments.

Ingredients
- 500g of snapper fillets
- 2x limes, squeezed
- 1/4 cup olive oil
- 1tbsp salt
- 1/2 a red onion, thinly sliced
- 1 cup red wine vinegar
- Pinch of sugar
- Pinch of salt
- 1tbsp of sweet paprika
- Fresh Birds Eye chilli, chopped
- 1 pack of mini tacos, shallow fried
- 1tbsp of Ajvar crema (check my Balkan Taco recipe out if you need the ingredients)
- 1 cup of vegetable oil
- Handful of crunched corn chips

Methods
1. Pickle your onions by cutting up 1/2 a red onion and mixing in a jar of red wine vinegar. Add a pinch of sugar for some sweetness. Minimum 60 minutes in the fridge - the long the better.
2. Cure your fish. Dice up your snapper fillets and add into a bowl with 2x squeezed limes, 1tbsp of olive oil and salt. Let it sit for at least 30 minutes to cure.
3. Make your chilli paprika oil by adding 1x chopped Birds Eye chilli into 3tbsp of olive oil and 1tbsp of paprika. This can be drizzled over the top at the end.
4. Shallow fry your mini tacos in vegetable oil until crispy to create crispy tostada’s. Should take about 3-4 minutes per tostada.
5. Plate up with ajvar crema on the bottom, the fish and picked onion, topped with crunched corn chips and a drizzle of chilli paprika oil.

#balkanfood #mexicanfood #tostada #seafood  #easyrecipe