Red Snapper Tacos

April 29, 2011

Red Snapper Tacos

This recipe comes courtesy of Chef Chris Santos of The Stanton Social in New York.

As sustainability is a growing concern for food enthusiasts, avoid imported red snapper and opt for red snapper from the Northwest Hawaiian Islands instead. Or better yet, substitute the red snapper with catfish or wild striped bass.

This quick and simple dish is perfect for sharing with your family on a busy weeknight, or with your friends on a lazy weekend afternoon.

The Stanton Social 
99 Stanton Street 
NY, NY 10002 
212 995 0099

This recipe makes six servings.

Red Snapper Tacos Ingredients: 
oil for sautéing, to taste 
1 lb red snapper, catfish, or wild striped bass fillets, diced into 3/4 inch cubes 
1 Tbsp ancho chile powder 
1 canned chipotle pepper, finely minced 
1 small bunch cilantro, chopped 
hot sauce, to taste 
3 limes, juiced 
1 package store-bought taco shells

Avocado Relish Ingredients: 
2 avocados, diced 
1/2 jalepeño, minced 
1/2 red onion, minced 
1 lime, juiced 
1 tomato, chopped 
1/2 mango, diced

Preheat the oven at a low temperature to warm the taco shells. 
Place sauté pan over medium-high heat; add a few tablespoons of oil for sautéing. 
Add the fish, then the other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. 
Remove from the heat when cooked through. 
Make the avocado relish by combining all ingredients. 
Fold cooked fish and avocado relish together. 
Warm taco shells in oven; remove and fill with combined mixture; serve.