Crispy Snapper Tacos With Avocado And Tropical Fruit Salsa Recipes

GRILLED RED SNAPPER WITH TROPICAL FRUIT SALSA

Steps:

• Preheat a grill.
• Place the red snapper fillets in a shallow dish and reserve. In a small bowl, combine lime juice, ginger, pepper, and olive oil. Pour the mixture over the fish and let sit for 15 minutes.
• Grill the fish over medium heat until the flesh is cooked through and opaque, about 4 minutes per side, depending on the size of the fish. Top with tropical fruit salsa and serve.

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.

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.;

BAKED SNAPPER & TROPICAL SALSA

Steps:

• Mix salsa, pineapple and mango.
• Place spinach evenly in 13x9-inch baking dish; top with fillets. Spoon 2 Tbsp. of the salsa mixture over each fillet; cover with foil. Set remaining salsa mixture aside for serving with fish.
• Bake at 450°F for 15 minutes or until fish flakes easily with fork. Serve with reserved salsa mixture.

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

FISH TACOS WITH TROPICAL FRUIT SALSA

Steps:

• Make fruit salsa first.
• In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
• Next make sauce:
• Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
• Both fruit salsa and sauce can be made ahead.
• Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
• Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
• Either on the stove top or BBQ, cook the fish until it flakes.
• Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
• Enjoy and eat quickly.

CRISPY AVOCADO TACO

Steps:

• To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl.
• Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors.
• To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter.
• In a separate bowl, combine quinoa, poppy seeds and sesame seeds.
• Place flour for dusting into a third bowl.
• Season avocado liberally with salt.
• To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust.
• Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
• To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.