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Snapper tacos and chipotle sauce
1 tbs chipotle pepper sauce
1/2 cup sour cream (regular, lite or fat free)
2 snapper fillets (without skin)
1 shallot (or small onion) chopped
1 tomato, chopped
2 tbs butter (or olive oil)
1 tsp ground cumin
Zest and juice of 1 lime
cilantro and lettuce for garnish
Crunchy or soft taco shells
Combine sour cream and chipotle sauce (we used Pepperland Farms' Sundance Chipotle Pepper Sauce). Refrigerate until ready to use.
In a skillet, add butter (or olive oil) and saute most of onion and tomato, leaving a little to the side for garnish. Season with cajun seasoning, cumin, zest and juice of lime.
Place fish fillets on top of veggies and cook for 3-4 minutes. Flip fish and cook for a few more minutes. When fish is flaky, break it up with your spatula and combine with sauteed veggies. When everything is combined and cooked through, remove from heat.
Warm taco shells. Add fish mixture, some chopped onion, tomato, lettuce, cilantro. Drizzle with chipotle cream.