Lee brought home some beautiful snapper filets from the beach recently, and we have been trying to find creative, delicious ways to use up the fish in our freezer. We love these fresh, summery fish tacos with crisp mango-cabbage slaw and a spicy salsa crema. I prefer corn tortillas for fish tacos, they let the taste of the fish and toppings shine without weighing the taco down. We top these delicious tacos with thinly sliced fresh jalapeños and a squeeze of lime. They are light yet bursting with flavor. And to top it all – SO easy to cook! Snapper for the win tonight in our household.
Servings: about 8 tacos
1 pound snapper fillet
1.5 tablespoons canned/jarred jalapeños
1 tablespoon olive oil + extra for cooking
1 tablespoon chipotle powder
1 teaspoon salt
1 teaspoon pepper
Juice of 1/2 lime
2 cups mango, diced
2 cups shredded or chopped cabbage
1 tablespoon olive oil
1/2 teaspoon salt
Juice of 1/2 lime
3 tablespoons Mexican crema (sour cream can be substituted)
1 tablespoon hot sauce of choice (such as Cholula or Marie Sharp)
Juice of 1/4 lime
8 corn tortillas, warmed
1 jalapeño, thinly sliced
- Fish: Marinate snapper with canned/jarred jalapeños, 1 tbsp olive oil, chipotle powder, salt, pepper and lime juice in a plastic bag. Set in fridge for 20-30 minutes.
- Mango slaw: While the snapper marinates, combine mango, cabbage, olive oil, salt and lime juice in a bowl. Set aside.
- Salsa crema: Mix together Mexican creme or sour cream, hot sauce, and lime juice in a small bowl. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook snapper about 3-5 minutes on each side (depending on the thickness of your fillets).
- Assemble: Divide the fish among the tortillas. Top with a spoonful of mango cabbage slaw, a drizzle of salsa crema, sliced jalapeños and a squeeze of lime.
Adapted from Recipe Tin Eats.