Ingredients
Tom’s KC BBQ Rub
Skinless Snapper Fillets (3)
Soft Corn Tortillas, lightly steamed (6)
1 cup packed, shredded iceberg lettuce
1 cup seeded, chopped tomatoes
2 limes quartered
Sauce:
1 cup of sour cream
1 finely grated zest of lime
2 tablespoons of fresh lime juice
2 tablespoons of chopped fresh cilantro
1/4 teaspoon salt
8 dashes of hot pepper sauce
Preparation
For the sauce: stir all ingredients together and add hot pepper sauce to taste. Brush both sides of the fillets with oil and coat one side with the KC BBQ rub. Heat 2 tablespoons of oil in a large nonstick skillet over high heat. When hot, add the fish spice side down and cook until nicely browned, 3 to 4 minutes. Turn the fish and cook until firm but not dry, 3 to 4 more minutes. Break the fish into good size chunks onto the tortillas. Serve with the sauce and toppings. Enjoy!
