Las Camelias Fish Tacos


  • 1 lbs red snapper fillets
  • 2 tomatoes, cored and cut into 1/4- inch dice
  • 1/2 onion, cut into 1/4-inch dice
  • 1 to 3 jarred pickled jalapeños, drained and cut into 1/4-inch dice
  • 1 Tbsp butter
  • Juice of 1 lime
  • 1/2 bunch cilantro, coarsely chopped
  • Salt, to taste
  • Warm corn tortillas or tortilla chips


Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside.

Combine the tomatoes, onion and jalapeños in a small bowl. Set aside.

Melt the butter in a large sauté pan over medium-high heat. Add the fish and sauté for about 3 minutes, or until it turns white. Add the tomato mixture and cook, stirring, stir for 2 to 3 minutes longer. Stir in the lime juice and cilantro. Season with salt.

Serve with warm corn tortillas or corn chips.

Makes 4 to 6

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