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!


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