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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