Snapper is seasoned with cumin seeds, sea salt and black pepper and then grilled until crispy but moist on the inside.  Served on corn tortillas with a cabbage slaw and chipolte creme sauce.

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!

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 chick peas

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

Heat the grill.  While the grill is heating, season the fish with cumin, salt and pepper, set aside until ready to grill.  Heat olive oil in a frying pan, add the chick peas with liquid, chili and garlic, bring to a boil and then lower heat to a simmer.  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.  While the beans are cooking you can make chipotle cream by combining the sour cream with chipotles, set aside.  To make the slaw combine the cabbage, red onion, rice vinegar, canola oil and salt, set aside.   After you have grilled the fish, you are ready to put together your taco. 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.  Serve.  Eat.