Red Snapper Tacos With Tomatillo Salsa Food

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 WITH MANGO SALSA

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

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 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.

PAPAYA-TOMATILLO SALSA

Steps:

• Combine ingredients in a bowl and toss. Cover and refrigerate 30 minutes before serving for flavors to me;