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Recipes // Sandwiches and Wraps // Pescado Taquito

Pescado Taquito

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By Chef Akhtar Nawab 
Ingredients:
  • 4 oz filleted red snapper
  • 2 oz pistachio mole*
  • 1 oz pickled red cabbage
  • 2 tbs mayonnaise
  • 1 ea chipotle chile in adobo
  • ½ mango, diced
  • 3 sprigs cilantro
  • 1 lime

Pistachio Mole

Ingredients:
  • 4 tomatillos
  • ½ Serrano chile deseeded
  • 2 cups water
  • ½ cup shelled pistachios
  • 3 sprigs cilantro
  • 1 medium sized onion
Directions:
  1. Char the vegetables under a broiler and add the pistachios to the sheet pan.
  2. Add the ingredients to a blender and puree until smooth.
  3. Grill the red snapper and season with salt and pepper.
  4. Combine the mayonnaise with the chipotle chile.
  5. Spread the mayonnaise onto the warmed tortillas and add the fish.
  6. Spoon over the mole and the cabbage and add the diced mango.
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