Don’t worry if the fillets break during grilling; they will be flaked into smaller pieces before serving. If this occurs, transfer them to a sheet of heavy-duty foil and finish grilling over a less hot part of the grill.
Snapper Fish Tacos
Rated 5.0 stars by 1 users
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
This recipe can be completed with any kind of snapper from Yellowtail to Red Snapper. Either way it will come out delicious!
Ingredients
1 Tbs. vegetable oil, plus more for brushing
2 jalapeño chilies, quartered lengthwise and seeded
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6 boneless, skinless snapper or other firm white fish fillets, each 4 to 5 oz.
Salt and freshly ground pepper, to taste
12 to 16 corn tortillas, each 6 inches in diameter
12 to 16 corn tortillas, each 6 inches in diameter
1/2 head iceberg lettuce, shredded
1 1/2 cups fresh salsa
Chopped onions for serving (optional)
Chopped tomatoes for serving (optional)
Chopped cucumbers for serving (optional)
Chopped fresh cilantro for serving (optional)
1 handful of hardwood chips, soaked in water for 30 minutes
Directions
Prepare a medium-hot fire in a grill. Brush and oil the grill grate.
In a small bowl, stir together the chilies and the 1 Tbs. oil. Brush the fish with oil and season with salt and pepper. Working in batches, grill the tortillas until warmed through, 1 to 2 minutes. Wrap in foil or a kitchen towel to keep them warm.
For a charcoal grill: Sprinkle the wood chips over the coals. Place the chilies over the hottest part of the fire. Grill, turning once, until nicely charred, 1 to 2 minutes per side. Grill the fish over the hottest part of the fire until opaque and nicely charred, 3 to 5 minutes. Using a wide spatula, carefully turn the fish and grill until cooked through, 3 to 4 minutes more.
For a gas grill: Increase 1 burner to high. Heat a smoker box half full of wood chips until smoking, then reduce the heat to medium-low. Place the chilies over the heating elements. Grill, turning once, until nicely charred, 1 to 2 minutes per side. Grill the fish over the heating elements until opaque and nicely charred, 3 to 5 minutes. Using a wide spatula, carefully turn the fish and grill until cooked through, 3 to 4 minutes more.
Roughly chop the grilled chilies and place them in small bowl. Squeeze 1 or 2 lime wedges over them and stir to coat.
Transfer the fish to a board and flake each fillet into small pieces. To assemble the grilled fish tacos, place several pieces of fish and some grilled chilies atop 2 stacked warm corn tortillas. Top with the lettuce, salsa, onions, tomatoes, cucumbers and cilantro. Garnish with a few dashes of hot-pepper sauce and serve immediately. Serves 6 to 8.
Recipe Note
Add some hot pepper sauce to taste!
Don’t worry if the fillets break during grilling; they will be flaked into smaller pieces before serving. If this occurs, transfer them to a sheet of heavy-duty foil and finish grilling over a less hot part of the grill.
