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

Name: Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps heaping tablespoons ancho chile powder; 2 ripe beefsteak tomatoes, seeded and diced; 2 Tbsps canola oil; 3 Tbsps canola oil, plus 1/2 cup; 2 teaspoons chipotle in adobo puree; 1 leave Cilantro; 1 leave Chopped cilantro; 2 Tbsps sour cream or creme fraiche; 4 servings 6-inch flour tortillas; 59 milliliters finely chopped fresh cilantro leaves; 2 cloves garlic, finely diced; 2 cloves garlic, smashed to a paste; 4 cloves garlic, peeled; 2 ripe Hass avocados, peeled, pitted and diced; 2 teaspoons honey; 4 servings Honey; 1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier); 2 limes, juiced; 59 milliliters fresh squeezed lime juice; 59 milliliters fresh lime juice; 4 servings Lime wedges; 177 milliliters fresh squeezed orange juice; 1 ripe papaya, peeled, seeded and diced; 4 servings Shredded red cabbage; 1 smalls red onion, finely diced; 1 large red onion, peeled and quartered; 680 grams red snapper fillets; 1 Tbsp red wine vinegar; 4 servings Salt and freshly ground black pepper; 1 serrano chile, finely diced

The recipe Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas is ready in around 1 hour and 40 minutes and is definitely a spectacular pescatarian option for lovers of Mexican food. One portion of this dish contains approximately 44g of protein, 54g of fat, and a total of 899 calories. This recipe serves 4. This recipe covers 56% of your daily requirements of vitamins and minerals. Head to the store and pick up flour tortillas, onion, cabbage, and a few other things to make it today. To use up the papaya you could follow this main course with the Papaya Guava Granita as a dessert.

Instructions

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.

Ingredients you will need

Salt And Pepper

Garlic

Cooking Oil

Equipment you will use

Whisk

Bowl

Preheat grill to medium.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Dry Seasoning Rub

Equipment you will use

Grill

Remove from the grill, let rest 5 minutes and flake into large pieces with a fork.

Equipment you will use

Grill

Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas.

Ingredients you will need

Tortilla

Cilantro

Cabbage

Relish

Garnish plates with lime wedges.

Ingredients you will need

Lime Wedge

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Avocado

Cilantro

Papaya

Chili Pepper

Honey

Onion

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Tomatillos

Garlic

Onion

Cooking Oil

Equipment you will use

Bowl

Oven

Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.

Equipment you will use

Roasting Pan

Oven

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomatillos

Olive Oil

Chipotle Chiles

Spinach

Garlic

Onion

Honey

Equipment you will use

Food Processor

Remove to a serving bowl and serve at room temperature.

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Sour Cream

Tomato

Vinegar

Garlic

Chili Pepper

Onion

Equipment you will use

Whisk

Bowl

Place in a serving bowl and top with chopped cilantro.;

Ingredients you will need

Cilantro

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3Tbsps

heaping tablespoons ancho chile powder 2

ripe beefsteak tomatoes, seeded and diced 2Tbsps

canola oil 3Tbsps

canola oil, plus 1/2 cup 2teaspoons

chipotle in adobo puree 1leave

Cilantro 1leave

Chopped cilantro 2Tbsps

sour cream or creme fraiche 4servings

6-inch flour tortillas 59milliliters

finely chopped fresh cilantro leaves 2cloves

garlic, finely diced 2cloves

garlic, smashed to a paste 4cloves

garlic, peeled 2

ripe Hass avocados, peeled, pitted and diced 2teaspoons

honey 4servings

Honey 1

serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)2

limes, juiced 59milliliters

fresh squeezed lime juice 59milliliters

fresh lime juice 4servings

Lime wedges 177milliliters

fresh squeezed orange juice 1

ripe papaya, peeled, seeded and diced 4servings

Shredded red cabbage 1smalls

red onion, finely diced 1large

red onion, peeled and quartered 680grams

red snapper fillets 1Tbsp

red wine vinegar 4servings

Salt and freshly ground black pepper 1

serrano chile, finely diced 237milliliters

spinach leaves, blanched 8

tomatillos, washed and halved

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.