RED SNAPPER TACOS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through.
- Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice.
- Fold cooked fish and avocado relish together.
- Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture.
TROPICAL AVOCADO SALSA
Creamy avocado and sweet pineapple get added zing from spicy jalapeno and ginger in this bold, refreshing dip.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 3 cups (about 8 servings)
Number Of Ingredients 11
Steps:
- Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
WET RUB RED SNAPPER TACOS WITH AVOCADO-PAPAYA SALSA, SOUR CREAM AND TOMATILLO CHIPOTLE SALSAS
Steps:
- 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.
- Preheat grill to medium.
- 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. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges.
- 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.
- 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. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
- 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. Remove to a serving bowl and serve at room temperature.
- 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. Place in a serving bowl and top with chopped cilantro.;
AVOCADO SALSA
Steps:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
AVOCADO AND TROPICAL-FRUIT SALSA
Provided by Lisa Ahier
Categories Condiment/Spread Fruit Vegetable No-Cook Vegetarian Avocado Winter Healthy Vegan Gourmet
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
CHICKEN TACOS WITH AVOCADO SALSA
A few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. -Christine Schenher, Exeter, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally., Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 354 calories, Fat 15g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 474mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 27g protein. Diabetic Exchanges
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA
Steps:
- Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
- Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
- Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
- Toss arugula with dressing and salt and pepper to taste.
- Fill taco shells with arugula, fish mixture, and salsa.
More about "crispy snapper tacos with avocado and tropical fruit salsa recipes"
CRISPY SNAPPER TACOS WITH GREEN SALSA AND LIME CREMA
From sidechef.com
CRISPY AVOCADO TACOS – A COUPLE COOKS
From acouplecooks.com
CRISPY CHEESE CHICKEN TACOS WITH AVOCADO CILANTRO …
From halfbakedharvest.com
20 FRUIT SALSAS PERFECT FOR SUMMER TACOS – SHEKNOWS
From sheknows.com
30 SNAPPER RECIPES (+ EASY FISH DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY AVOCADO TACOS - WITH BLACK BEANS AND TROPICAL …
From onepotato.com
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA
From pinterest.com
AIP CRISPY FISH TACOS WITH GRAPEFRUIT AVOCADO SALSA RECIPE
From wickedspatula.com
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL FRUIT SALSA …
From alicerecipes.com
CRISP SNAPPER TACOS WITH AVOCADO AND TROPICAL FRUIT SALSA RECIPE
From eatyourbooks.com
CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL FRUIT …
From tfrecipes.com
RED SNAPPER FISH TACOS RECIPE FROM A GOUDA LIFE
From agoudalife.com
RECIPE: RED SNAPPER TACO WITH MANGO SALSA – CLEVELAND CLINIC
From health.clevelandclinic.org
You'll also love