These healthy red snapper fish tacos are served with guac, cabbage slaw & tomato salsa. Don't have red snapper? Use cod or any white fish.
Don't have red snapper? Cool - any mild white fish will work for fish tacos (halibut, tilipia, bass, grouper, cod).
Snapper fish tacos variations
Knock out any kind of fish taco with leftovers from your fridge. Here's some ideas:
Fish Taco recipes are versatile and easy to make with leftovers:
- cabbage or lettuce
- red or green onions
- guacamole or avocado
- sour cream
- salsa
- radishes
- limes
- cilantro
- roasted red peppers.
Serving Suggestion
Serve these Fish Tacos with these "accouterments":
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Things In My Kitchen:
- 16 x 12 x .75 Teak Cutting Board - sustainable managed wood and has juice grooves to catch the spills.
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Red Snapper Fish Tacos
EatSimpleFood.com
These healthy red snapper fish tacos are served with guacamole, cabbage slaw, fresh tomato salsa, & warm tortillas. Don't have red snapper? Use cod or any mild white fish.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Main Dish
- Method: Oven
- Cuisine: Coastal
- Diet: Gluten Free
Ingredients
Ingredient List Guacamole:
- 2 avocados, peeled & pitted
- 2 tablespoon fresh lime juice
- ¼ teaspoon garlic salt
- salt
- 2 cups cabbage, thinly sliced
- 2 tablespoon fresh lime juice or white vinegar
- 2 fresno red chiles, seeded and diced
- 2 teaspoon sugar -optional
- 1 tablespoon e.v. olive oil
- ¼ teaspoon salt
- 3 medium fresh tomatoes, seeded & diced
- 3 tablespoon red onion, finely diced
- 2 tablespoon jalapeno, finely diced
- 1 tablespoon e.v. olive oil
- ¼ teaspoon salt
- pinch black pepper
- 1 ½ lb red snapper fillets (or cod or any white fish)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- salt
- black pepper
- 12 corn tortillas
- ¼ cup cilantro, chopped - as garnish
- 1 lime, cut into wedges - as garnish
Instructions
- Preheat oven to 375F.
- For the Guacamole - Mash it all up in a bowl. Add salt to taste.
- For the Cabbage - Mix all ingredients in a bowl. Add salt to taste. This needs to sit for at least 30 minutes to get soft. It's even better if it's longer.
- For the Tomato Salsa - Mix all ingredients in a bowl. Add salt to taste.
For the Fish Tacos:
- Give a little squeeze of lime juice (~1 Tbsp) on the fish.
- Lightly salt & pepper, sprinkle on some cumin, and place in a lightly oiled pan. Cut the fish into manageable sizes to fit the pan, if needed.
- Cover and bake for ~15 minutes or until fish is flaky.
Warm up tortillas:
- There's a couple different ways to warm up tortillas:
- Heat a dry pan to medium high heat. Add one tortilla at a time to pan and turn over when it starts to puff up and/or get pliable. Warm up the other side for a couple seconds
- OR Place tortillas in microwave and cover with a damp paper towel and warm up, checking every 20 seconds until all are hot.
- OR Wrap tortillas in a packet of aluminum foil and bake at 250F for ~ 20 minutes. Keep tortillas warm at the kitchen table by covering with a dish towel.
Make your tacos!
- Fill tortillas with fish, guacamole, salsa, cabbage. Top with cilantro and with a lime garnish. Happy Eating! Beckie
Notes
- Warming up tortillas makes them more "pliable" (and therefore stronger) when filled.
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