Red Snapper Tacos

Red Snapper Tacos

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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 tacos


For the Slaw

  • 1/4 small head Red cabbage shredded
  • 1/4 small head Green cabbage shredded
  • 1 Roasted jalapeno peeled and chopped
  • 1/2 cup Cilantro chopped
  • 1 large lime juiced
  • 2 tbsp Champagne Vinegar use white vinegar as substitute
  • 1 tbsp Honey
  • Sea salt to taste

The Fish Taco Sauce

  • 1/2 cup Mayonnaise
  • 1/2 cup Mexican Crema Or use sour cream
  • 1 tbsp Lime juice about 1/2 a small lime
  • 1 tsp Hot sauce or use Sriracha
  • 1 tsp Garlic powder or use 1-2 cloves fresh garlic, minced
  • pinch salt

The Fish Tacos

  • 1-1 1/4 lbs Red Snapper substitute your favorite white fish
  • 1 tsp Garlic powder
  • 1 tsp Sweet paprika
  • 1 tsp Onion powder
  • 1/4 tsp pepper
  • Salt to taste
  • 1 tbsp Olive Oil
  • 6 Flour tortillas substitute corn tortillas
  • 1 Avocado sliced
  • Sliced roasted jalapeno peppers or chiles toreados, fresh squeezed lime, your favorite hot sauce Extras for topping


Make the Slaw

  • Toss together the shredded red cabbage, shredded green cabbage, roasted jalapeno, cilantro, lime juice, vinegar, honey and salt in a large bowl. Make sure everything is evenly coated. Refrigerate until ready to use.

Make the Fish Taco Sauce

  • Whisk together the mayo, crema, lime juice, hot sauce, garlic and salt in a medium bowl. Refrigerate the cream sauce until ready to use. This is a huge flavor builder. So good.

Make the Fish Tacos

  • Remove the skin from the fish and slice the fish into strips. Mix together the seasonings in a small bowl and sprinkle it over the sliced fish.
  • Heat the oil in a pan to medium high heat and add the fish. Cook gently for 5 minutes, turning the fish every minute, until it is cooked through. Remove from heat.
  • Serve the pieces of fish onto warmed tortillas, then top with sliced avocado, cabbage slaw and dollops of creamy fish taco sauce, maybe a lime wedge or two on the side. Don't forget the hot sauce!


Store any extra fish sauce in the fridge in a sealed container. Will last several weeks. 
This works with any white fish. Some favorites to substitute are red snapper, halibut, grouper, and mahi mahi. 

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