Fish Tacos

Serve these with guacamole, thinly sliced cabbage, chipotle crema and Spanish rice. Superyum.


  • Red snapper, about 5 ounces per person

  • Optional: blackened seasoning for fish

  • Good fresh corn tortillas

  • Avocado

  • Onion

  • 2-3 Jalapenos

  • 1 ripe mango

  • Cilantro

  • Ripe Roma tomatoes

  • 2-3 limes

  • Cabbage or romaine lettuce

  • 1 canned chipotle pepper

  • Sour cream

  • Red onion


Prep Guacamole, Pico de Gallo and Mango-Jalapeno Salsas (see below) and transfer to serving bowls.

Prepare Spanish rice.

Preheat grill.

Thinly slice cabbage or romaine lettuce and set aside in a small serving bowl or plate.

Rinse fish in cold water and dry well on paper towels.

Douse fillets with fresh lime juice salt and pepper (or a blackened seasoning like Paul Prudhomme's Blackened Redfish Magic). If you don't use a seasoning, sprinkle with kosher salt and pepper. Grill skin side up for about 3 min, then skin side down for about 4-5 minutes - it all depends on the thickness of your fillets.

Meanwhile, warm the corn tortillas on a griddle or - carefully! - over the flame of a gas range. Keep warm in a cloth napkin.

Let the fish sit for a few minutes before serving. I like to serve these family style so everyone erve it up with warmed fresh corn tortillas, guac, pico de gallo (chopped tomatoes with a bit of onion, jalapeno and cilantro) and thin sliced cabbage. Yum.

Chipotle Crema

Combine in a small bowl:

  • 1/2 cup sour cream

  • 1 chipotle pepper, minced

  • juice of 1/2 a lime (you can always add more)

  • pinch kosher salt

Mix and adjust seasoning to your liking. You want it to be able to drizzle it.

Pico de Gallo

Combine in a small bowl:

  • 3-4 ripe roma tomatoes, chopped

  • 1/2 jalapeno, seeded and finely chopped

  • 1 T cilantro, finely chopped

  • 2 T onion, finely chopped and rinsed

  • Pinch salt

  • Splash fresh lime juice

Mango-Jalapeno Salsa

A great alternative to making your own is at Whole Foods. It's a fresh, prepared mango salsa found in the produce section.

Combine in a small bowl:

  • 1/2 ripe mango, chopped into small dice

  • 1/4 red onion, finely chopped and rinsed

  • 1/2 jalapeno, seeded and finely chopped

  • 1 T cilantro, finely chopped

  • juice of 1/2 lime

  • pinch kosher salt

copyright 2008-ad infinitum Katie Fairbank