2 x 1kg (approx.) whole snapper, scaled and gutted
1 tsp. coriander seeds, crushed
1/4 of white cabbage, finely shredded
12 La Banderita Street Tacos
Sauce
2 tbs. whole egg mayonnaise
1 tbs. crème fraiche
1/2 tsp ginger, minced
1 tbs. chipotle in adobo sauce
Juice and Zest of 1 lime
Pico de gallo
1/2 a punnet cherry tomato, finely chopped
2 sprigs of coriander, finely chopped
1 salad onion, finely chopped
Salt
Remove fish from fridge 30-40 minutes before grilling.
Make the sauce by combining the ingredients together.
To make the pico de gallo combine all the ingredients. Adding the pinch of salt and a squeeze of lime just before serving tacos.
Heat a flat plate of the BBQ over a medium-high heat. Drizzle oil over fish and season with a good pinch of salt and the fresh cracked coriander seeds. Cook the fish for 6-7 on each side being very carefully when you flip as to not tear skin. Cooking time will differ depending on the size of fish.
Warm tortillas for less than a minute on each side on the BBQ and keep warm in a clean tea towel.
Serve fish on a platter with the warm tacos and arrange the sauce, pico de gallo and cabbage in separate bowls so everyone can make their own tacos.
