Adobo Red Snapper with Chipotle Coleslaw Recipe | James Beard Foundation

Name: Adobo Red Snapper with Chipotle Coleslaw Recipe | James Beard Foundation
Ingredients: 1 1/2 pounds center-cut red snapper fillet, skin and small bones removed, cut crosswise into 4 equal pieces; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/2 cup adobo, recipe below; 1/2 cup mayonnaise; 2 tablespoons canola oil; Two 6-inch corn tortillas, cut in half

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A Mexico City native with six successful restaurants in the United States, Richard Sandoval knows how to throw a Cinco de Mayo event.

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Ingredients

1 1/2 pounds center-cut red snapper fillet, skin and small bones removed, cut crosswise into 4 equal pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup adobo, recipe below
1/2 cup mayonnaise
2 tablespoons canola oil
Two 6-inch corn tortillas, cut in half