Best Red Snapper Tacos Recipes

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

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.;

RED SNAPPER TACOS

Steps:

• Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through.
• Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice.
• Fold cooked fish and avocado relish together.
• Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture.

RED SNAPPER MINI TACOS

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat until it is very hot but not smoking. Add the fish and cook, carefully turning once to avoid breaking the fillets, until lightly browned on both sides, about 3 minutes.
• Mix the sambal oelek, ground ancho and salt together. Spread generously over the fish and continue cooking until the fish is barely opaque when flaked with the tip of a small knife, about 2 minutes more. Remove from the heat and add the lime juice and cilantro. Let the fish cool completely in the liquid. (The fish and its liquid can be transferred to a shallow dish, covered and refrigerated for 1 day.)
• Use a 3-inch round cookie cutter to cut out 18 rounds from the tortillas. Pour enough vegetable oil to come about 3/4 inch up the side of a heavy deep skillet and heat over medium-high heat until the oil is shimmering. Line a baking sheet with paper towels and place near the skillet. Have ready 6 small (1/2-inch-wide) cannoli forms. (If you have more forms, use them, but if you have only 6, they can be reused after they cool.)
• Working with one tortilla round at a time, use tongs to dip a round in the oil just until it softens, about 3 seconds. Transfer to the paper towels. Place a cannoli form across the center of the round. Let the round cool slightly, then fold up the sides to make a taco-shell shape. Holding the round and cannoli form together with the tongs, transfer them to the hot oil and fry until the shell holds its shape, about 15 seconds. Let go of the shell and continue deep-frying until the shell is golden brown, about 30 seconds more. Return to the paper towels. (With practice, this will take less than a minute per shell and you can do more than one at the same time.) Let cool slightly; slide the form out of the shell. (The shells can be covered loosely with plastic wrap and stored at room temperature for up to 6 hours.)
• Drain the fish and discard the marinade. Heat a large nonstick skillet over medium heat. Add the fish and cook, turning once, until warmed through, about 2 minutes. Do not overcook. Remove from the heat. Smear about 1/2 cup guacamole over the fish and set aside to warm the guacamole, about 2 minutes. Transfer to a bowl and use 2 forks to break the fish mixture into bite-sized pieces.
• Divide the fish filling among the taco shells. To each taco, add about 1 tablespoon mango salsa and a drizzle of the chipotle cream. Transfer to a platter, add the lime wedges and sprinkle with cilantro. Serve immediately, with any remaining guacamole, salsa and chipotle cream on the side.

RED SNAPPER TACOS WITH TOMATILLO SALSA

Steps:

• Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
• Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
• Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
• To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

BLACKENED RED SNAPPER SOFT TACOS WITH LIME-CILANTRO DRESSING

Steps:

• Whisk sour cream, 1/2 cup cilantro, and lime juice in medium bowl. Season with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Whisk cumin, salt, and chipotles in small bowl to blend. Brush spice mixture over both sides of fish fillets; sprinkle with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add fish and cook until blackened on both sides and opaque in center, about 3 minutes per side. Transfer fish to cutting board and cut or break into small pieces. Heat another heavy large skillet over high heat. Lightly brush 1 side of each tortilla with melted butter. Working in batches, place tortillas, buttered side down, in skillet. Cook until soft, about 20 seconds per side. Arrange tortillas, buttered side up, on platter. Divide fish among tortillas. Top each with about 2 tbsps each green cabbage and red cabbage. Sprinkle with chopped tomatoes and remaining 1/2 cup cilantro. Drizzle with lime-cilantro dressing and serve.

RED SNAPPER TACOS AL PASTOR

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
• Blend first 4 ingredients in blender until smooth. Press through fine mesh strainer into 13x9-inch dish. Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
• Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment. Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices. Wrap fish with parchment, then in foil to make packet.
• Place packet on grate over unlit area; cover. Grill 30 to 35 min. or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min. Meanwhile, chop remaining pineapple.
• Warm tortillas. Remove and discard bones from fish. Discard pineapple from packet. Break fish into small pieces; place on tortillas. Top with chopped pineapple, cilantro and onions. Serve with lime wedges.

RED SNAPPER FISH TACOS

Steps:

• 1. Season the fish with the garlic, oregano, and salt. Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish. Using a fork, flake the fish and put in a bowl. 2. When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro. Toss gently to mix. 3. Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds. Put the tortilla on a plate, and spoon about 1/8 of the fish mixture along the lower third of the tortilla. Roll into a tight cylinder and secure with wooden toothpicks. Repeat with remaining tortillas and fish. 4. In a clean skillet, heat oil to a depth of 1/4 inch in the pan. Fry 2 or 3 tacos at a time until golden brown and crisp on the outside. Drain on paper towels, remove the toothpicks, and serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.