Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce, divided 5 oz.
Southwest seasoning, divided 8 Tbsp. + as needed
Red snapper fillets, cut into 8-oz. portions 6 lbs.
Yellow corn tortillas 20 ea.
Red corn tortillas 16 ea.
Blue corn tortillas 16 ea.
Flour for dredging
Eggs, beaten 6 ea.
Cottonseed oil, divided 1/2 cup
Habanero peppers, seeded & ribbed, divided 10 ea.
Pine nuts 1-1/3 cups
Corn, roasted, cut from cob 2 cups
Heavy cream 4 cups
Salt 1 Tbsp.
Cilantro, separated 2 bunches
Limes, cut in wedges 4 ea.


  1. Pour TABASCO® Chipotle Pepper Sauce (reserving 3 Tbsp.) in a bowl with 6 Tbsp. of Southwest seasoning and red snapper fillets. Thoroughly coat fillets.
  2. Grind tortillas in food processor until almost fine. Dredge coated snapper fillets in flour, then beaten eggs, then in ground tortillas. Sauté in oil until lightly browned on both sides and finish in oven.
  3. For the sauce, julienne habanero peppers, reserving 4 Tbsp., and sauté with remaining cottonseed oil, pine nuts and corn for about 2 minutes. Add heavy cream, 6 Tbsp. Southwest seasoning, salt and remaining TABASCO® Chipotle Pepper Sauce. Simmer until reduced by 1/3.
  4. Serve snapper over habanero-corn sauce. Garnish with Southwest seasoning, cilantro and lime.

Yield: 12 servings