Celebrate National Taco Day with Snapper Taquitos

Celebrate National Taco Day and Hispanic Heritage Month with Snapper Taquitos with Jicama-Apple Salsita


September 15th to October 15th marks the annual Hispanic Heritage Month, a time of year where we can discover and celebrate the heritage and culture of Hispanic and Latino Americans like myself in the United States. Food is a great way to share our personal histories so to celebrate this month, and for National Taco Day, I have a special taquitos recipe. My snapper taquitos with jicama-apple salsita are light and refreshing, and show the delicious diversity of latin american cuisine.


Total Time: 21 min

Prep: 14 min

Cook: 7 min


For the Snapper Taquitos:



  • 1 pound skinless red snapper fillets
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 8 (6-inch) store-bought corn tortillas
  • 2 cups Jicama-Apple Salsita (see below)
  • 1 cup thinly sliced purple cabbage
  • 1 cup thinly sliced Napa cabbage
  • 1 lime, cut into wedges



  1. Place the snapper fillets in a large bowl. Drizzle with the olive oil and rub it into both sides. Season with the salt and pepper, and set aside.
  2. Prepare a hot charcoal or gas grill.
  3. Place the snapper on the grill or use a grill pan and cook until they are golden brown, about 3 minutes. Use a spatula to carefully flip them, grilling the other side till golden brown, another 3 minutes. Carefully remove the fillets from the grill or grill pan and slice crosswise into strips.
  4. Stack the tortillas and wrap them in a damp kitchen towel. Place them on a plate and microwave them in 20 second increments until they are fragrant and warmed, about 1 minute. Place the tortillas on a serving platter and top with some radicchio, if using, and then the grilled snapper strips. Cover each taquito with ¼ cup jicama-apple salsita and serve with a lime wedge.


For the Jicama Apple Salsita:



  • 1 jicama, peeled and cut into ½ -inch cubes
  • 1 green apple, peeled, cored, and cut into ½ -inch cubes
  • 1 small red onion, finely chopped
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped fresh flat-leaf parsley
  • ½ cup extra-virgin olive oil Juice of 1 lime
  • 1 teaspoon kosher salt
  • ½  teaspoon freshly ground black pepper



  1. Place the jicama, apples, onions, cilantro, parsley, olive oil, lime juice, salt, and pepper in a medium bowl and stir to combine.
  2. Transfer to an airtight container and refrigerate for up to two days.


How will you celebrate National Taco Day during Hispanic Heritage Month?

No Comments Yet

Leave a Reply

Back to Top