Friday, March 7, 2008

Red Snapper Tacos with Avocado-Mango Relish and Chile Crema

Red Snapper Tacos with Avocado-Mango Relish and Chile Crema
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by
June 2007
Chris Santos Red Snapper Taco

Yield: 6 Servings


    * Red Snapper Filling: Grapeseed oil for sautéing
    * 1 pound red snapper, catfish or wild striped bass fillets, diced into ¾ inch cubes
    * 1 tablespoon ancho chile powder
    * 1 canned chipotle pepper, finely minced
    * 1 small bunch cilantro, chopped
    * A few dashes of sambal oelek (Chinese chile paste)
    * Juice of 3 limes

      Avocado-Mango Relish:
    * 2 avocados, diced
    * ½ jalapeño, minced
    * ½ red onion, minced
    * Juice of one lime
    * 1 tomato, chopped
    * ½ mango, diced
    * ½ red pepper, minced

      Chile Crema:
    * 1 cup crème fraiche
    * 1 Tablespoon chipotle powder
    * 1 teaspoon Sriracha Thai chile sauce
    * ¼ teaspoon paprika
    * 1 Tablespoon lemon juice
    * Salt

      To Assemble and Serve:
    * Taco shells
    * Cilantro
    * Lime

For Red Snapper Filling:
Place sautée pan over medium-high heat and add a few tablespoons of oil for sautéing. Add the fish, then the remaining ingredients one at a time. Remove from heat when cooked through.

For Avocado-Mango Relish:
Combine all ingredients. Combine with red snapper.

For Chile Crema:
Combine all ingredients.

To Assemble and Serve:
Place taco shells in a warm oven until warm. Remove and stuff with filling. Garnish with fresh cilantro, lime wedges and chile crema.

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