Ford Freedom Awards Ancho Chili Snapper Tacos - KMSP-TV

Ford Freedom Awards Ancho Chili Snapper Tacos

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(WJBK) - Ford Freedom Awards 

Ford Motor Company, and the Charles H. Wright Museum of African American History present the 16th Annual Ford Freedom Award May 21, 2014, at the Music Hall Center for the Performing Arts.

The theme of this year’s celebration, The Power of Perseverance, salutes former South African President Nelson Mandela and civil rights activist Myrlie Evers-Williams with a special tribute performance by The Temptations Review featuring Dennis Edwards.   

Tickets are $40 per person, or $35 for Wright Museum members.
A special VIP meet-and-greet is available for $75, which includes an afterglow experience and photo opportunity with the honorees. 
 
For additional event and ticket information, call the Music Hall Box Office at 313.887.8581.

 

Ancho Chili Snapper Tacos

Snapper Preparation

Ingredients

2 lb Red Snapper Fillet    
1 tbs Minced garlic    
1 Lime     
2 tbs Fresh Cilantro Chopped   
1/2 tsp Minced Onion     
1/2 tsp Ground Cumin    
1/2 tsp Chili powder    
1/4 tsp Salt

Method:

Clean Snapper Fillet
Combine ingredients to make marinate 
Lightly toss the Fillet in marinate and chill for two to four hours in a refrigerator
Place on baking sheet and roast until cooked and firm.
Once the filet is cool enough to handle, flake into small pieces 


Fruit Salsa Preparation

Ingredients

3 oz. Red bell Pepper Diced 
2 oz. Red Onion Diced   
2 Roma Tomato Diced   
1 tbs Garlic Chopped    
2 tbs cup Fresh cilantro Chopped   
1/3 cup Diced Mango    
1/2 tsp Chili powder    
1 tsp Cumin     
Salt and pepper to taste
 Zest of 1 lime-Peel and dice remaining lime

Method:

Mix ingredients together and set aside      
Baja Sauce Preparation

Ingredients

1/4 cup Onion    
1 Avocado    
3 Tomatillo   
1 Lime     
2 tbs Fresh Cilantro 
1/2 tsp Cumin    

Method:

Place in blender or food processor blend till smooth

To Serve

Fill mini taco shells with cooked snapper 1/3 of way 
Dress Snapper with Baja sauce
Top with fruit salsa and finely shredded Napa cabbage

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