Tired of the same old dinner routine? Craving a burst of fresh, vibrant flavors that transport you to a sunny beach? Then look no further! This snapper fish taco recipe is your ticket to a delicious and healthy meal that's surprisingly easy to make. Perfect for a quick weeknight dinner or a fun weekend fiesta, these tacos are packed with juicy, flaky snapper, crisp veggies, and a zesty lime crema that will leave you wanting more. Get ready to experience homemade cooking at its finest!
Ingredients:
This recipe makes about 4 servings.
For the Fish:
- 1 pound snapper fillets, skin on or off (your preference)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
For the Tacos:
- 12 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup shredded purple cabbage (for color and added nutrients!)
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 avocado, diced
For the Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Instructions:
Prepare the Fish:
- Pat the snapper fillets dry with paper towels. This helps them crisp up nicely when cooking.
- In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Rub the spice mixture evenly over both sides of the fish fillets.
- Heat a large skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side, or until cooked through and flaky. Don't overcrowd the pan; cook in batches if necessary for even cooking.
Assemble the Tacos:
- While the fish cooks, warm the tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
- Once the fish is cooked, gently flake it with a fork.
- To assemble each taco, layer the warm tortillas with shredded cabbage, purple cabbage, red onion, cilantro, diced avocado, and flaked snapper.
- Drizzle generously with the lime crema.
- Serve immediately with lime wedges for an extra squeeze of freshness.
Make the Lime Crema:
- In a small bowl, combine the sour cream (or Greek yogurt), lime juice, and cilantro.
- Season with salt and pepper to taste. Stir well to combine. This can be made ahead of time and refrigerated until ready to use.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper to the fish seasoning for extra heat.
- Get creative with toppings: Feel free to add other toppings like pico de gallo, mango salsa, or pickled onions.
- Different fish: This recipe works well with other firm white fish like cod, tilapia, or mahi-mahi.
- Make it a bowl: If you prefer, skip the tortillas and serve the fish and toppings over a bed of rice or quinoa for a healthy and satisfying bowl.
Nutritional Information (per taco, approximate):
- Calories: Approximately 250-300
- Protein: 20-25g
- Fat: 10-15g
- Carbohydrates: 20-25g
This snapper fish taco recipe offers a quick and healthy meal option, perfect for busy weeknights or relaxed weekends. The vibrant flavors and ease of preparation make it a delicious addition to your repertoire of easy recipes and healthy meals. Enjoy!