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
- 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.
- Prepare a hot charcoal or gas grill.
- 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.
- 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
- Place the jicama, apples, onions, cilantro, parsley, olive oil, lime juice, salt, and pepper in a medium bowl and stir to combine.
- Transfer to an airtight container and refrigerate for up to two days.
How will you celebrate National Taco Day during Hispanic Heritage Month?