Wet Rub Red Snapper Tacos With Avocado-Papaya Salsa, Sour Cream And Tomatillo Chipotle Salsas Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Avocado-Papaya Relish, recipe follows

1 tablespoon red wine vinegar

3 heaping tablespoons ancho chile powder

Cilantro leaves

1/4 cup finely chopped fresh cilantro leaves

Salt and freshly ground black pepper

2 tablespoons sour cream or creme fraiche

Lime wedges

1/4 cup fresh squeezed lime juice

3 tablespoons canola oil, plus 1/2 cup

2 tablespoons canola oil

1/2 small red onion, finely diced

3/4 cup fresh squeezed orange juice

Chopped cilantro leaves

Shredded red cabbage

Tomatillo-Chipotle Salsa, recipe follows

1/4 cup fresh lime juice

Sour Cream Salsa, recipe follows

1 1/2 pounds red snapper fillets

1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)

4 cloves garlic, peeled

2 limes, juiced

2 cloves garlic, finely diced

2 cloves garlic, smashed to a paste

2 to 3 teaspoons chipotle in adobo puree

1 large red onion, peeled and quartered

1 ripe papaya, peeled, seeded and diced

1 cup spinach leaves, blanched

2 ripe beefsteak tomatoes, seeded and diced

2 teaspoons honey


6-inch flour tortillas

1 serrano chile, finely diced

2 ripe Hass avocados, peeled, pitted and diced

8 tomatillos, washed and halved

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