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Crispy Snapper Tacos with Green Salsa and Lime Crema
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Recipe

20 INGREDIENTS • 7 STEPS • 30MINS

Crispy Snapper Tacos with Green Salsa and Lime Crema

Learn how to make some delicious tacos with snapper. Tangy, creamy, crunchy, and full of flavor, these tacos are sure to impress anyone.
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Crispy Snapper Tacos with Green Salsa and Lime Crema
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Chucheman
Hi, I'm Chucheman and I love cooking. My specialty is Mexican food, but I have recipes from several countries around the world. I invite you to see my step by step recipes!
Learn how to make some delicious tacos with snapper. Tangy, creamy, crunchy, and full of flavor, these tacos are sure to impress anyone.
30MINS
Total Time
$4.60
Cost Per Serving
Ingredients
Servings
6
US / Metric
Crispy Snapper Tacos
Red Snapper Fillet
2.2 lb
Red Snapper Fillets
Garlic
7 cloves
Garlic, minced
Fresh Ginger
1 piece
Lime
7
Limes, juiced
Green Cabbage
to taste
Green Cabbage, chopped
Salt
1 Tbsp
Frying Oil
as needed
Frying Oil
about 500 mL, for frying
Monterey Jack Cheese
3 1/3 cups
Monterey Jack Cheese, shredded
or Chihuahua Cheese
Pico de Gallo
to taste
Tomatillo Salsa
Green Tomato
8
Serrano Chili
4
Garlic
2 cloves
Fine Salt
1 Tbsp
Fine Salt
Lime Crema
Sour Cream
1/2 cup
Mayonnaise
3 Tbsp
Mayonnaise
Lime
1
Lime, freshly squeezed
Nutrition Per Serving
VIEW ALL
Calories
2010
Fat
47.4 g
Protein
90.9 g
Carbs
278.1 g
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Crispy Snapper Tacos with Green Salsa and Lime Crema
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Chucheman
Hi, I'm Chucheman and I love cooking. My specialty is Mexican food, but I have recipes from several countries around the world. I invite you to see my step by step recipes!
Cooking InstructionsHide images
step 1
Cube the Red Snapper Fillets (2.2 lb) and place in a large bowl together with juice from the Limes (7), Fresh Ginger (1 piece), Garlic (7 cloves), Salt (1 Tbsp), Ground Black Pepper (1 Tbsp) and mix thoroughly. Let it marinate for 15-20 minutes.
step 2
For the creama, mix the Sour Cream (1/2 cup), Mayonnaise (3 Tbsp) and juice from the Lime (1) together.
step 3
To make the salsa verde, blend the Green Tomatoes (8), Serrano Chilis (4), Garlic (2 cloves), Avocados (2) and Fine Salt (1 Tbsp).
step 4
Heat the Frying Oil (as needed) to 325 degrees F (165 degrees C).
step 5
Cover the snapper in All-Purpose Flour (8 cups) and dust off any excess then fry in oil until golden brown. Remove and place on a plate with paper towels to drain excess oil.
step 6
Heat up 2 Small Corn Tortillas (2.2 lb) together. Add Monterey Jack Cheese (3 1/3 cups) on top and fold, add some butter if desired to get them a golden color.
step 7
To serve, open the tortillas and add the fried snapper, Green Cabbage (to taste), salsa verde, lime creama and you're ready to enjoy! You can also add some Pico de Gallo (to taste) if you want.
Tags
Shellfish-Free
Seafood
Mexican
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