RED SNAPPER FISH TACOS WITH CILANTRO CREMA

DEAR EVERY TACO TUESDAY, I’ve got you!

Picture me, on a Taco Tuesday that also happens to be Cinco De Mayo but is also during quarantine. Oh, it’s for sure time to get cooking! Fast forward and my apartment for seriously feels like it transformed into a super high-end taqueria (Michelin?!). Having eaten at my fair share of taquerias, I can safely say, YOU NEED TO MAKE THESE! They’re incredible!

At first glance, I know the recipe feels long and intimidating but please don’t fret. There are a few pieces and all are made independently—the black bean purée, the cilantro crema, the red snapper—but individually they are all super easy. Scan through and then get going! It’s time to get your taco game on!

PS. If you really want to celebrate right, pair your tacos with this Blood Orange Margarita!

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RED SNAPPER FISH TACOS WITH CILANTRO CREMA

Yield: 4 Tacos

Author: Michelle Williams

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

FOR THE CREMA

• Cilantro (1/2 cup, finely chopped)
• Sour Cream (6 tablespoons)
• Mayonnaise (2 tablespoons)
• Lime (1 tablespoon of juice squeezed from it)
• Coriander (1/2 teaspoon)
• Salt (1/4 tablespoon)

FOR THE BEANS

• Extra Virgin Olive Oil (1 tablespoon)
• Red Onion (1/4, diced)
• Garlic (2 cloves, finely chopped)
• Black Beans (1 15 ounce can, drained)
• White Wine (1/4 cup)
• Salt (to taste)
• Pepper (to taste)

FOR THE FISH

• Red Snapper (3/4 lb, skin removed)
• Salt (roughly 1/4 teaspoon)
• Pepper (roughly 1/4 teaspoon)
• Garlic Powder (roughly 1/4 teaspoon)
• Onion Powder (roughly 1/4 teaspoon)
• Cayenne (roughly 1/4 teaspoon)
• Smoked Paprika (roughly 1/4 teaspoon)
• Grapeseed Oil (roughly 2 tablespoons for coating your pan for frying)

FOR EVERYTHING ELSE

• Soft Tortillas (4)
• Lime Wedges (for plating in case anyone wants an extra squeeze)
• Cilantro Leaves (for topping)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Small Mixing Bowl
• Whisk
• Saucepan
• Rubber Spatula
• Immersion Blender
• Rubber Spatula
• Ziploc Bag (or piping bag OR just free hand the crema topping)
• Large Frying Pan
• Splatter Guard
• Fish Spatula
• Meat Thermometer

Instructions

TO MAKE YOUR CREMA

1. In your small mixing bowl, whisk together your cilantro, sour cream, mayonnaise, lime juice, coriander, and salt.
2. Cut a very small piece off of the corner of your ziploc bag. Use your spatula to transfer your crema into it.
3. Set aside for now.

TO MAKE YOUR BLACK BEAN PUREE

1. Over medium-high heat, heat your 1 tablespoon of olive oil in your saucepan.
2. Add your onion and garlic and use your rubber spatula to move them around until they are softened—about 5 minutes.
3. Add your black beans and wine. Mix it all together.
4. Lightly season with salt and pepper. Don’t worry, we will add a little more to taste a little later.
5. Turn your heat to high and bring your bean mixture to a boil then lower your heat and let it simmer for 10 minutes.
6. Taste and add salt and pepper to your liking. To note: this may taste slightly heavy on the wine BUT when the tacos are fully together, it is all perfectly balanced.
7. Use your immersion blender directly in your saucepan to fully purée your black bean mixture—about 1 minute. You are looking for it to be smooth and even.
8. Set aside for now.

TO COOK YOUR RED SNAPPER

1. Place your piece of fish on a cutting board or plate.
2. Lightly sprinkle and even amount of salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika on the top side of your fish. Use your hand to pat it in. Flip your fish and repeat to the back.
3. Coat your frying pan with grapeseed oil. Heat it over high heat.
4. Add your red snapper to it. It should sizzle when it touches the oil.
5. Cover it with your splatter guard to keep the oil from popping and spraying you.
6. Cook until it’s lightly golden and you start to see white coming up the side of your fish—about 2-3 minutes.
7. Tilt your frying pan and use your fish spatula to flip your piece of red snapper. Cook it until your red snapper reads an internal temperature of 145º—about 2 minutes. To test, dip your meat thermometer into the thickest part of your fish.
8. Use your fish spatula to transfer your red snapper to a clean cutting board.
9. Cut it horizontally into 4 evenly sized pieces.
10. Let sit for now.
11. Careful not to burn yourself, wipe your pan dry (no need to clean it further than that unless any of your fish has stuck to it).

TO ASSEMBLE YOUR FISH TACOS

1. One by one, place your soft tacos in your frying pan to warm them—about 15 seconds on each side.
2. Lay your warmed soft tacos on a cutting board or plate.
3. Scoop a heaping tablespoon of your black bean purée in the middle of each soft taco. Use your rubber spatula to smear it into a thin circle roughly 1/4 inch smaller than the circumference of the soft taco.
4. Place a piece of your red snapper on the middle of each black bean circle.
5. Hold your ziploc bag filled with crema over your fish and gently press on it to cause a steady stream of crema to come out. Zig zag your crema back and forth over your fish and a little of your black bean purée.
6. Place a few cilantro leaves over your tacos as a garnish.
7. Transfer your tacos to the plate(s) you want to serve them on.
8. Add your lime wedges to an empty part of the plate.

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