Red Snapper Tacos With Tomatillo Salsa

By Florence Fabricant

Updated November 1, 2018

Total Time
At least 45 minutes plus at least 30 minutes' resting
Rating
4(43)
Comments
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These tacos are best served fresh, but can be wrapped in foil and held in a warm oven.

Featured in: Pairings: Red Snapper Tacos With Tomatillo Salsa

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Ingredients

Yield:4 servings, 6 as an appetizer

  • 2 teaspoons cumin seeds

  • Salt

  • ¼ teaspoon cayenne or to taste

  • 2 cloves garlic, sliced

  • 3 tablespoons extra virgin olive oil

  • 1 whole red snapper, about 2 ½ pounds, cleaned

  • 1 to 2 Serrano chiles

  • 1 ½ pounds fresh tomatillos, husked

  • 1 thick slice red onion

  • ½ cup coarsely chopped cilantro

  • ¼ teaspoon ground allspice

  • Juice of 1 lime

  • 10 to 12 soft corn tortillas for tacos

  • ½ cup sour cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

44 grams carbs; 122 milligrams cholesterol; 643 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 8 grams fiber; 1366 milligrams sodium; 65 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in ½ tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.

  2. Step 2

    Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.

  3. Step 3

    Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.

  4. Step 4

    To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

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Ratings

4 out of 5
43 user ratings
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Comments

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Susie

I only made the salsa as I had leftover red snapper from the previous night. Very delicious salsa!

A Cook

These were excellent! A hit with the entire family, pre-schoolers to adults. Everyone had multiple servings. To simplify my life, I made the rub, cooked the fish as directed (15 minutes at 500, maybe 4 inches from the broiler), and finished with the lime juice. Exhausted mom mode meant using a purchased roasted tomatillo avocado salsa, rather than making the one here, which is no doubt exceptional. We will be adding this to our family favorites.

clever1

Haven’t tried it, but 500 degrees for 15 minutes ( 10 minutes) seems all kind of wrong…

Dave

I agree - 10 minutes was more than enough time at 500 degrees.

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