Red Snapper Flautas
This versatile recipe can be made with canned tuna, chopped shrimp, or even canned chicken if you’d like. Or substitute 1 tomato for the tomatillos and use red salsa instead of the salsa verde.
Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Medium
- 1 red snapper fillet (6 oz.)
- 1 Tbsp. chili powder
- 1 Tbsp. plus 2 cups vegetable oil, divided
- ½ cup minced onion
- 4 medium tomatillos, chopped
- ¼ cup salsa verde
- 12 flour tortillas (6”)
- 1 cup shredded pepper jack cheese
- Sprinkle red snapper with chili powder and let stand for 15 minutes. Heat 1 tablespoon oil in heavy skillet over medium heat and cook snapper for 4–5 minutes, turning once, until fish flakes easily. Remove from skillet.
- Sauté onion and tomatillos in same skillet until crisp-tender; transfer to medium bowl. Flake fish and add to onion mixture along with Salsa Verde; mix gently. Rinse out skillet and dry; add 2 cups vegetable oil and heat to 375°F.
- Warm flour tortillas and place on work surface. Top with a spoonful of fish mixture, then a bit of cheese; roll up tightly and use 2 toothpicks to hold each flauta closed. Fry in oil for 2–3 minutes until crisp and golden brown. Remove from oil and tip from side to side to drain; let rest for a few minutes on paper or kitchen towels.