Surf's up! Make red snapper fish tacos

Richard Sandoval of Colorado's La Sandia Park Meadows restaurant is cooking up Latin-inspired flavors. Here, he makes red snapper fish tacos with avocado and cabbage slaw.

Fish tacos
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Makes 1 serving


  • For tacos:

    • 1 1/2 ounces red snapper, cut into 2-inch pieces
    • 1 oz Salsa Pibil
    • 1 each mini yellow corn tortillas
    • 1 oz cabbage slaw
    • 1/2 oz avocado
  • For slaw:

    • 7 ounces Napa cabbage, finely shredded
    • 1 oz red cabbage, finely shredded
    • 3.2 ounces roma tomato, finely diced
    • 1.4 ounces yellow onion, finely diced
    • 2 tbsp cilantro herb, finely chopped
    • 1 tbsp chipotle in adobo
    • 1 tsp Sakura rice vinegar
    • 1 1/2 tbsp mayo
    • 1 tsp honey
    • 1 fl. oz. lime
    • 0.01 oz sea salt


Baking Directions:

For red snapper:Clean and cut into 1'' x 1'' pieces.Marinade with Salsa Pibil for a minimum of 30 minutes.For cabbage slaw:Dressing: Power blend chipotle in adobo, rice vinegar, honey, lime juice and mayo, until fully pureed. Slaw: In a large mixing bowl, thoroughly hand toss both cabbage and the rest of the diced and chopped ingredients and add dressing and salt while tossing.For cooking:Heat up a sautee pan at medium high heat with an ounce of canola oil.Place marinated red snapper and let cook for 3 to 4 minutes to get golden.Turn fish on other side and cook for 1 to 2 minutes.Remove fish from sautee pan and set aside to remove excess natural oils.For tortilla:Heat up tortilla until golden.Quickly set aside.For taco:Place cooked fish on tortilla and top off with cabbage slaw and diced avocados (.5'' x .5'' cubes).

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