Snapper Tacos with Refried ChickPeas


We are huge taco fans ever since we had the “real” tacos of Sayulita.  When ever I have a little extra fish or veggies and tortillas  laying around, I opt for the simplicity of delicious tacos.  This week has been all about cleaning out the fridge and freezer so this is exactly what I decided to do, when I found tortillas, snapper and some chipotle in the freezer.  With the addition of one small cabbage, a little red onion and sour cream in the fridge, I knew we had something good brewing.

I seasoned the snapper with some cumin seeds (loving cumin these days), sea salt and black pepper, very simple and very flavorful.  Then we quickly grilled them until charred and crispy on the outside but still moist inside.  When the fish was marinating and grilling, I created a chiptole creme sauce and a slaw out of cabbage, red onion and a little rice vinegar.  I find rice vinegar so clean and not complex, it really complimented the other flavors.  Last minute I wanted some black beans but could not find any, so I substituted chick peas and made a re-fried mash with them.  I used my basic re-fried bean recipe but with chick peas – equally delicious.  The flavors of the snapper, chick peas, cabbage and chipotle all came together really well – slightly spicy but cooling with the cabbage.  A great little taco!



  1. Kristin says:

    I’ve probably said this before, but tacos are my favorite! Great way to use up extra stuff in the fridge too. Love the idea of adding chickpeas.

  2. What a delicious contemporary take on fish tacos! And chickpeas are so good and good for you.

  3. I LOVE Fish tacos, they’re hard to find out here. Let’s start a sustainable fish taco truck –! here’s a link to the 2008 Teach a Man to Fish Resource Guide including the how to talk to your fishmonger guide from Lia Huber.

    I can’t rely on my fishmonger at Whole Foods here and often others are stocked with bad choices. There are a couple fishmongers here who care and it’s on us to tell the others that we want sustainable seafood. They want our business, after all!

    I love the cumin in this recipe, too. I think that’s what’s missing a lot of the time.


  4. Wow…You had me at Snapper Tacos.

    I have Fish tacos using Tempura fried Tilipia…But this looks so incredible.

    Refried chickpeas adds that perfect touch.

  5. Yum! Love me some fish tacos. These sound good!

  6. Fish tacos are my absolute favorite. I usually cave for the more sinful baja fish tacos (like these, but the grilled snapper looks like such a wonderful light alternative, I might for once put down the panko and set aside my fryer. Either way, I think cabbage makes these tacos!


  7. Tim T says:

    I made this with tilapa. Instead of shredded cabbage, I used some fresh greens from my garden. I plated the refries on home made fresh sourdough, topped with grilled fish and greens tossed in a chipolte vinaigrette :) I liked the idea of a cumin rub, I’ve never seen such a simple and delicious one!


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