Blackened Snapper Tacos Recipe
Blackened snapper, mango pico de gallo, radish, green onion, wild rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Taco Ingredients
Method
Preparation Instructions
- 1
Cook the Wild Rice
In a medium pot, bring 2 cups of water to a boil. Add the wild rice and reduce heat to low. Cover and simmer for about 45 minutes or until the rice is tender. Drain any excess water and set aside.
- 2
Prepare the Snapper
Pat the snapper fillets dry with paper towels. Rub the blackening seasoning on both sides of each fillet.
- 3
Cook the Snapper
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned snapper fillets and cook for about 3-4 minutes on each side, until blackened and cooked through. Remove from the skillet and let rest for a few minutes before flaking into pieces.
- 4
Warm the Tortillas
In a separate skillet, warm the corn tortillas on medium heat for about 30 seconds on each side until soft and pliable.
- 5
Assemble the Tacos
On each tortilla, layer the wild rice, flaked snapper, sliced radishes, and chopped green onions. Serve with mango pico de gallo on top.
