Mexican · Lunch
Grilled Snapper Tacos
Grilled red snapper fillet charred over direct heat and flaked into warm corn tortillas, topped with cabbage, cilantro, tomato, and pickled jalapeno. A smoky chipotle crema made with sour cream and lime finishes the tacos, with a squeeze of fresh lime for brightness.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
481Calories
38.2gProtein
20.8gFat
32.6gCarbs
5.9gSugar
5.8gFiber
790mgSodium
115mgChol
6.1gSat Fat
980mgPotassium
140mgCalcium
2.9mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the snapper fillet dry, rub with olive oil, cumin, smoked paprika, salt and black pepper. Rest at room temperature for 10 minutes.
2
Grill
Place fillet skin-side down on preheated grill over medium-high heat. Cook 3 to 4 minutes until skin releases and grill marks form. Flip carefully and cook 2 to 3 minutes until opaque.
3
Finish
Mix sour cream, minced chipotle in adobo, and lime juice until evenly combined and streaked orange.
4
Plate
Warm tortillas over medium heat 20 to 30 seconds per side until pliable. Flake snapper and divide between tortillas. Top with cabbage, tomato, pickled jalapeno, and cilantro. Drizzle with crema and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g red snapper fillet
- 44 corn tortillas (about 2.2 oz/64g)
- 1 cup1 cup cabbage (90g)
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, plus extra for squeezing
- 2 tsp2 tsp chipotle in adobo sauce
- 4 tbsp60g sour cream
- 2 tsp2 tsp lime juice
- 11 small tomato (about 30g)
- 2 tbsp2 tbsp pickled jalapeno
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
