8 teaspoons cup heavy whipping cream sour reduced-fat
0.3 cup panko bread crumbs (Japanese breadcrumbs)
1.5 cups papaya peeled chopped
1 cup bell pepper red finely chopped
2 cups cabbage shredded red finely
0.3 cup onion red chopped
1 pound snapper fillets white red firm
0.3 teaspoon salt
2 tablespoons coconut or unsweetened toasted
Equipment
frying pan
paper towels
Directions
To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.
To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.
Remove fish from marinade, discarding marinade; pat fish dry with paper towels.
Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere.
Heat oil in a large nonstick skillet over medium-high heat.
Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Cut fish into chunks.
Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge.
Serve immediately.
Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeo heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth
