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Snapper Fish Tacos

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These Snapper Fish Tacos feature tender, flaky snapper seasoned with smoky spices, tucked into warm tortillas, and topped with crisp slaw and a creamy lime sauce. They’re a fresh and flavorful meal that’s perfect for weeknight dinners or casual gatherings.

Ingredients

  • 1 1/2 lb snapper fillets
  • 8 corn or flour tortillas
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • For the sauce: 1/2 cup sour cream or Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 clove garlic, minced, 1 tsp hot sauce (optional), 1/4 tsp salt, 1/4 tsp black pepper

Instructions

  1. Pat the snapper fillets dry and season with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Cook the snapper for 3 to 4 minutes per side, or until it flakes easily with a fork.
  4. Transfer the fish to a plate and gently break it into large pieces.
  5. Whisk together the sour cream or Greek yogurt, mayonnaise, lime juice, garlic, hot sauce if using, salt, and black pepper until smooth.
  6. Combine the green cabbage, red cabbage, carrots, and cilantro to make the slaw.
  7. Warm the tortillas in a dry skillet or directly over a flame until soft and lightly charred.
  8. Fill each tortilla with the snapper, top with the slaw, and drizzle with the creamy sauce.
  9. Serve immediately with fresh lime wedges.

Notes

  • Grill the snapper instead of pan-searing for a smoky flavor.
  • Add sliced avocado or guacamole for extra creaminess.
  • Top with mango or pineapple salsa for a tropical twist.
  • Substitute chipotle mayonnaise for a smoky, spicy sauce.
  • Use mahi-mahi, cod, halibut, or tilapia if snapper is unavailable.
  • Finish with pickled red onions or sliced jalapeños for added flavor.
  • Store the fish, slaw, tortillas, and sauce separately in the refrigerator for up to 2 days.

Nutrition

Find it online: https://thefamilycooking.com/snapper-fish-tacos/