July 4th 2007

Yield: 6 Servings

Ingredients:

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

Method:
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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