Whilst the country remains closed to the outside world for a little longer, we know that food can transport you to another place. We know you can’t wait to see the sea again, so here’s a recipe inspired by the Caribbean Sea! These Fish Tacos, courtesy of the Flavors of Belize Cookbook, combines fresh fish fillet with soft flour tortillas and a zingy creole pepper sauce.
Your first bite will transport you to a beach chair in Belize; think sand in your toes, salt in your hair, and a very happy belly.
- 2 pounds of red snapper filets with skin, cut into 2-inch strips
- 4-tablespoons olive oil divided
- Salt and freshly grounded black pepper to taste
- 4 cups cabbage, shredded
- 2 tablespoons lime juice
- 10 flour tortillas, 6-inch
- 2 medium tomatoes, thinly sliced
- Creole pepper sauce
- Lime wedges for serving
- 1 1/2 cups guacamole, optional
Brush the fish with 2 tablespoons olive oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, approximately 10 minutes. Transfer the fish to a platter and remove the skin. In a large bowl, toss the cabbage with the remaining olive oil and lime juice. Season cabbage with salt and pepper, to taste. Warm flour tortillas and spread a dollop of guacamole on each. Top with strips of fish, tomato slices and a large spoonful of cabbage slaw.
The Flavors of Belize Cookbook represents a remarkable collaboration between Belize’s most valuable asset… its people. Your culinary journey would be incomplete without sampling the flavors and traditions of some of Belize’s most diverse cultures: Maya, Mestizo, Creole, East Indian, Garifuna, Lebanese, Chinese, Mennonite, Caribbean and British, all of which are represented in this cookbook. Enjoy this Fish Tacos recipe from the cookbook, and learn more about Belizean cuisine here.
The Flavors of Belize Cookbook is available to purchase on Amazon.