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 canít wait to see the sea again, so hereís 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.