Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 1 hr
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Snapper:

3/4 cup fresh squeezed orange juice

1/4 cup fresh squeezed lime juice

2 tablespoons canola oil

3 heaping tablespoons ancho chile powder

2 cloves garlic, smashed to a paste

Salt and freshly ground black pepper

1 1/2 pounds red snapper fillets

6-inch flour tortillas

Shredded red cabbage

Cilantro leaves

Avocado-Papaya Relish, recipe follows

Tomatillo-Chipotle Salsa, recipe follows

Sour Cream Salsa, recipe follows

Lime wedges

Avocado-Papaya Relish:

2 ripe Hass avocados, peeled, pitted and diced

1 ripe papaya, peeled, seeded and diced

1/2 small red onion, finely diced

1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)

2 limes, juiced

2 tablespoons canola oil

2 teaspoons honey

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves

Tomatillo-Chipotle Salsa:

3 tablespoons canola oil, plus 1/2 cup

8 tomatillos, washed and halved

1 large red onion, peeled and quartered

4 cloves garlic, peeled

Salt and freshly ground black pepper

2 to 3 teaspoons chipotle in adobo puree

1/4 cup fresh lime juice

1 cup spinach leaves, blanched

Honey

Sour Cream Salsa:

2 ripe beefsteak tomatoes, seeded and diced

1/2 small red onion, finely diced

2 cloves garlic, finely diced

1 serrano chile, finely diced

1 tablespoon red wine vinegar

2 tablespoons canola oil

2 tablespoons sour cream or creme fraiche

Salt and freshly ground black pepper

Chopped cilantro leaves

Directions

  1. 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.
  2. Preheat grill to medium.
  3. 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.

Avocado-Papaya Relish:

  1. 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.

Tomatillo-Chipotle Salsa:

  1. 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.
  2. 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.

Sour Cream Salsa:

  1. 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.;
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