We love eating tacos and they usually show up at least once a week at our house.  If there is any leftover protein such as fish or chicken, as well as tortillas, there will most likely be tacos on the table for dinner.  This week has been cleaning out the fridge and freezer as we are getting ready to leave for a couple of weeks.  What I found in the freezer was corn tortillas, some snapper along with chipotle peppers.  I had some leftover chickpeas, a small cabbage, red onion and sour cream.  It was a no-brainer to make this recipe for Snapper Tacos with Refried ChickPeas.



The snapper is seasoned with some cumin seeds, sea salt and black pepper, then quickly grilled until charred and crispy on the outside.  While the fish was grilling, I created a chiptole sour cream sauce as well as a slaw out of the cabbage, red onion and a little rice vinegar.  I find rice vinegar cleanser and less complicated for tacos.

Last minute I used the chick peas and made a refried mash with them.  I used my go-to refried bean recipe but substituted chickpeas for the pinto beans.  

Was definitely a great little taco!

Recipe:  Snapper Tacos with Refried Chick Peas


  • 1/2 lb snapper, cleaned and patted dry
  • 3 teaspoons cumin seeds
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • 1 can chickpeas
  • 2 tablespoons olive oil
  • 1 red chili, minced
  • 1 glove garlic, minced
  • 1 tablespoon butter
  • 1 small cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • sprinkle of rice vinegar
  • sprinkle of canola oil
  • sea salt to taste
  • 1/2 cup sour cream
  • 1 chipotle pepper, minced
  • tortillas

How To:

  1. Heat the grill.
  2. While the grill is heating, season the fish with cumin, salt and pepper, set aside until ready to grill.
  3. Heat olive oil in a frying pan, add the chickpeas with liquid, chili and garlic, bring to a boil and then lower heat to a simmer.
  4. Stirring occasionally and gently mashing when doing so.  Once the chick peas are soft and liquid is almost gone, about 15 minutes, turn off the heat and mash to the consistency that you prefer.  I like to have a few whole beans just left, on the rather rough side.  Then add the butter and bring up the heat to medium and heat through while stirring.
  5. While the beans are cooking you can make chipotle cream by combining the sour cream with chipotles, set aside.
  6. To make the slaw combine the cabbage, red onion, rice vinegar, canola oil and salt, set aside.
  7. After you have grilled the fish, you are ready to put together your taco.
  8. Warm a tortilla on the stove top, lay on a plate, put a small layer of the chick peas, top with the fish, the slaw and then the chipotle creme.
  9. Serve.
  10. Eat.

More Snapper Tacos

Red Snapper Fish Tacos

Broiled Fish (Snapper) Tacos

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