Fresh Grilled Snapper Tacos
A delightful recipe for grilled red snapper tacos with fresh, vibrant toppings, perfect for summer gatherings.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl
- 1 tongs
Ingredients
Snapper Marinade
- 4 snapper fillets
- 2 tbsp olive oil
- 1 lime juiced
- 1 tsp ground cumin
- Salt and pepper to taste
Taco Toppings
- 8 corn tortillas
- 1 cup shredded cabbage
- 1 avocado sliced
- 1 tomato diced
- 1/4 cup cilantro chopped
- 1/2 cup lime crema
Instructions
Preparation
- In a mixing bowl, combine olive oil, lime juice, cumin, salt, and pepper. Add the snapper fillets, ensuring they are well coated. Let them marinate for 15 minutes.
- While the fish marinates, preheat your grill to medium-high heat.
- Warm the corn tortillas on the grill or in a skillet until pliable. Keep warm.
Serving
- Place the marinated snapper on the grill. Cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily.
- Place a portion of the grilled snapper on each tortilla. Top with cabbage, avocado, tomato, cilantro, and a drizzle of lime crema.
Storage
- Store any leftover ingredients separately in airtight containers in the refrigerator for up to 2 days.
Notes
Pro Tips: Grill with the lid closed to ensure even cooking.
Ingredient Substitutions: Use mahi-mahi or cod if snapper is unavailable.
How to Serve: Serve with lime wedges for added zest.
Storage & Freshness: Keep in the fridge for up to 2 days; reheat on the grill.
Make-Ahead Tips: Prepare the toppings in advance and store in the fridge until ready to use.
Ingredient Substitutions: Use mahi-mahi or cod if snapper is unavailable.
How to Serve: Serve with lime wedges for added zest.
Storage & Freshness: Keep in the fridge for up to 2 days; reheat on the grill.
Make-Ahead Tips: Prepare the toppings in advance and store in the fridge until ready to use.