Red Snapper Tacos With Tomatillo Salsa

Name: Red Snapper Tacos With Tomatillo Salsa
Total time: 1 h 15 min
Yield: 4 servings, 6 as an appetizer
Ingredients: 2 teaspoons cumin seeds; Salt; 1/4 teaspoon cayenne or to taste; 2 cloves garlic, sliced; 3 tablespoons extra virgin olive oil; 1 whole red snapper, about 2 1/2 pounds, cleaned; 1 to 2 Serrano chiles; 1 1/2 pounds fresh tomatillos, husked; 1 thick slice red onion; 1/2 cup coarsely chopped cilantro; 1/4 teaspoon ground allspice; Juice of 1 lime; 10 to 12 soft corn tortillas for tacos; 1/2 cup sour cream

By Florence Fabricant

Total Time: At least 45 minutes plus at least 30 minutes' resting
Rating: 4(42)
Notes: Read community notes

These tacos are best served fresh, but can be wrapped in foil and held in a warm oven.

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Ingredients

Yield:4 servings, 6 as an appetizer

2teaspoons cumin seeds
Salt
¼teaspoon cayenne or to taste
2cloves garlic, sliced
3tablespoons extra virgin olive oil
1whole red snapper, about 2½ pounds, cleaned
1 to 2Serrano chiles
1½pounds fresh tomatillos, husked
1thick slice red onion
½cup coarsely chopped cilantro
¼teaspoon ground allspice
Juice of 1 lime
10 to 12soft corn tortillas for tacos
½cup sour cream

Ingredient Substitution Guide

Preparation

Step 1
Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in ½ tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
Step 2
Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
Step 3
Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
Step 4
To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

Ratings

4 out of 5

42 user ratings

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Susie1 year ago

I only made the salsa as I had leftover red snapper from the previous night. Very delicious salsa!

A Cook1 year ago

These were excellent! A hit with the entire family, pre-schoolers to adults. Everyone had multiple servings. To simplify my life, I made the rub, cooked the fish as directed (15 minutes at 500, maybe 4 inches from the broiler), and finished with the lime juice. Exhausted mom mode meant using a purchased roasted tomatillo avocado salsa, rather than making the one here, which is no doubt exceptional. We will be adding this to our family favorites.

clever13 years ago

Haven’t tried it, but 500 degrees for 15 minutes ( 10 minutes) seems all kind of wrong…

Dave3 years ago

I agree - 10 minutes was more than enough time at 500 degrees.

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