WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS

Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 41

Previous Next

Ingredients

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
3 heaping tablespoons ancho chile powder
2 cloves garlic, smashed to a paste
Salt and freshly ground black pepper
1 1/2 pounds red snapper fillets
6-inch flour tortillas
Shredded red cabbage
Cilantro leaves
Avocado-Papaya Relish, recipe follows
Tomatillo-Chipotle Salsa, recipe follows
Sour Cream Salsa, recipe follows
Lime wedges
2 ripe Hass avocados, peeled, pitted and diced
1 ripe papaya, peeled, seeded and diced
1/2 small red onion, finely diced
1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)
2 limes, juiced
2 tablespoons canola oil
2 teaspoons honey
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves
3 tablespoons canola oil, plus 1/2 cup
8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, peeled
Salt and freshly ground black pepper
2 to 3 teaspoons chipotle in adobo puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
Honey
2 ripe beefsteak tomatoes, seeded and diced
1/2 small red onion, finely diced
2 cloves garlic, finely diced
1 serrano chile, finely diced
1 tablespoon red wine vinegar
2 tablespoons canola oil
2 tablespoons sour cream or creme fraiche
Salt and freshly ground black pepper
Chopped cilantro leaves

Steps:

Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
Preheat grill to medium.
Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature.
Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature.
In a medium bowl combine the tomatoes, onion, garlic, and chile. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.;