These Chimichurri Snapper Tacos are filled with generously seasoned fish, shredded cabbage, and homemade chimichurri sauce. It’s an incredibly easy dish to make and you’ll have lunch or dinner ready in no time.
These baked Chimichurri Snapper Tacos are light, flaky and heavily seasoned with Mexican spices. Homemade chimichurri is a perfect topping for these delicate red snapper tacos, and a handful of green cabbage adds a nice crunch.
This is a great dish if you’re looking for something light and packed with tons of flavor. Plus, they only take about an hour to make which is always a bonus! If you like seafood tacos like these, be sure to also try our Ancho Chile Shrimp Tacos with Mango Slaw.
Jump to:
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Red Snapper: Ask the fish monger to remove the bones before taking it home. That way you don’t end up with pokey little fish bones in your snapper tacos.
- Dried Spices: You’ll need a plethora of ground spices like cumin, chili powder, ancho chile powder, garlic powder, and onion powder.
- Flat-Leaf Parsley: You’ll need almost an entire bunch of parsley for the chimichurri.
- Fresno Pepper: You can use another red pepper like Thai chiles if that’s what you have on hand.
- Red Wine Vinegar: This gives the chimichurri that classic tang.
- Oregano: You’ll need regular and Mexican oregano. If you can’t find Mexican oregano, you can omit it from the fish seasoning.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Make the chimichurri. Mix all the ingredients in a bowl then let it rest at room temperature while you make the fish. This gives time for the flavors to marinate.
2. Combine the spices for the fish. Add all the spices to a small bowl and mix to combine.
3. Prep the snapper. Place the snapper on a foiled lined baking sheet and pat dry. Sprinkle the spice mixture evenly over top and rub it into the fish.
4. Bake. Bake the snapper for 20 minutes or until it flakes easily with a fork. Serve in warm corn tortillas with shredded cabbage, red onions, and chimichurri.
Expert Tips
- Fully coat the fish. Don’t be afraid to use all of the seasoning. There’s a lot to work with so be generous with it and pack it all over the top of the fish for maximum flavor.
- Let the chimichurri rest for at least 20-30 minutes. This allows time for all the flavors to fully marinate. Once you’ve made the sauce, just leave it at room temperature while you prep and bake the fish.
FAQ
Yes, feel free to use another white fish like mahi mahi, flounder, or halibut. You can even use a non-white fish like salmon or trout. Just keep in mind that the bake time will vary depending on how big the fillets are and how thick your fish is.
Yes. It should last up to 1 week in the fridge when stored in an airtight container. The olive oil will likely solidify, so be sure to leave it sitting at room temperature and give it a good stir before making the tacos.
What to Serve with Chimichurri Snapper Tacos
- Rice: Mexican rice or even a spicy green rice would be a perfect match for these fish tacos.
- Black beans
- Thinly sliced avocado
- Lime wedges
- Sliced jalapeños or serranos if you like a bit of heat
If you made this Chimichurri Snapper Tacos recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Chimichurri Snapper Tacos
Ingredients
Chimichurri:
- 1 ½ cups (35 g) flat-leaf parsley leaves only, packed, finely chopped
- 1 fresno chile finely chopped
- 1 tsp dried oregano
- ¼ tsp fine sea salt
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- ½ cup (125 ml) extra-virgin olive oil
Snapper Tacos:
- 1 tsp fine sea salt
- 2 tsp chili powder
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Mexican oregano
- ¼ tsp cayenne pepper
- 1 lb (454 g) red snapper
- 8 corn tortillas
- 1 ½ cups (85 g) shredded green cabbage
- Thinly sliced red onion for serving
Instructions
- Make the chimichurri by combining all of the ingredients in a bowl. Set aside while you make the tacos so the flavors have time to meld.
- Preheat the oven to 400°F (205°C) and line a large baking sheet with foil.
- In a small bowl, combine all the spices for the fish. Place the snapper on the prepared baking sheet, skin side down. Pat the fish dry with a paper towel then sprinkle the spice mixture evenly over top. Rub and pack it onto the fish.
- Bake for 20 minutes or until the fish flakes easily with a fork.
- Heat the corn tortillas then fill with the baked snapper, cabbage, and red onions. Drizzle the chimichurri over top and serve.
Notes
- Store any leftover chimichurri in an airtight container in the fridge for up to 1 week.
Leave a Comment