Tuesday, March 6, 2012

Snapper Tacos with Chipotle Cream

Good afternoon bloggers! Today, we are using an ingredient that we have never, I repeat, NEVER used before. I'm super excited to use this ingredient. We will be utilizing red snapper. Red snapper is found in the southeastern Atlantic coast as well as the Gulf of Mexico. It can be located as far Northeast as Massachusetts. Red snapper are  prized food fish. They are caught recreationally, as well as commercially. It is the most common snapper caught in the continental United States. What people think to be red snapper, when sold in the USA, are actually not L. campechanus, but similar species in the same family. Substitution of other types of snapper is common in large chain restaurants due to a better buying price. Okay, well, I'm pretty sure I've filled you in enough on our ingredient, so let's get in the kitchen and make something delicious!

Snapper Tacos with Chipotle Cream

You will need:

  • 1/2 cup sour cream
  • 1/8 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, seeded and minced 
  • 1.5 cups chopped onion, divided
  • 1.5 cups chopped tomato, divided
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 pound red snapper fillets, skinned
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 flour tortillas

Are you ready? Let's go!

  1. Combine the sour cream, 1/8 teaspoon salt, and chile, then set aside. 
  2. Combine 1/2 cup onion and 1/2 cup tomato, then set aside.
  3. Melt the butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic to a pan. 
  4. Cook for 5 minutes, stirring frequently. 
  5. Stir in the cilantro. 
  6. Arrange the fish over the onion mixture in the pan. 
  7. Cover and cook for 3 minutes. 
  8. Turn the fish over, cover and cook for 2 more minutes. Break the fish into chunks. 
  9. Stir in the rind and the juice, then cook 2 minutes. 
  10. Remove from the heat.
  11. Warm the tortillas according to package directions. 
  12. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture.
  13. Top each serving with 2 tablespoons of chipotle cream. Fold in half or roll up.
  14. Enjoy!

Thank you for joining me today. I hope you all had fun using a brand new ingredient. I know that I always enjoy trying something new. Stay tuned for more delicious recipes soon. Have a great day and happy blogging to all! <3