Tender red snapper simmered in a rich tomato, olive, and caper sauce, served in warm tortillas with fresh coriander for a vibrant coastal taste.
Ingredients
- 8 Guerrero® Homestyle Soft Tacos
- ¼ cup olive oil, divided
- 1 onion, sliced
- 3 cloves garlic, minced
- 5 tomatoes, chopped
- 1 cup sodium-reduced chicken stock
- 1 cup pitted green olives
- 1/4 cup capers
- 2 bay leaves
- ½ tsp each salt and pepper, divided
- 4 red snapper fillets (150g each), cut into 10cm pieces
- 2 tbsp finely chopped fresh coriander
- 1 cup cooked rice, for serving
- Lime wedges, for serving (optional)
Method
1. Heat 3 tbsp oil in a large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until slightly softened. Stir in tomatoes; cook for 10 to 15 minutes or until tomatoes start to break down and become saucy.
2. Stir in broth, olives, capers, bay leaves and half of the salt and pepper; simmer for 10 to 15 minutes or until sauce is thickened and flavours are blended.
3. Season fish with remaining salt and pepper. Heat remaining oil in a nonstick skillet set over medium heat; cook fish for 2 to 3 minutes per side or until browned.
4. Add fish to sauce; cook for 3 to 5 minutes or until fish is cooked through. Remove bay leaves. Sprinkle with coriander.
5. Meanwhile, warm tortillas according to package directions.
