Red Snapper Mini Tacos
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 skinless red snapper, perch or tilapia fillets (about 6 ounces each)
- 1 tablespoon sambal oelek or other Asian chili paste
- 1 1/2 teaspoons pure ground ancho chile
- 1/2 teaspoon kosher salt
- 1/4 cup fresh lime juice
- 1/4 cup coarsely chopped fresh cilantro, plus more for topping
- 9 6-inch corn tortillas
- Vegetable oil, for frying
- Lime wedges, for serving
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