Empty My Fridge
Grilled Fish Tacos | Snapper Fish Taco Recipe on the Big Green Egg
Ingredients
- Snapper Filet2 lb
- Mexican Style Dry Rub *recipe below2 tbsp
- Butter · melted2 tbsp
- Lime2 + 1 tbsp + 1 tsp
- Jalapeño chili · finely chopped2 + 2 tsp
- Cilantro · chopped1 bunch + ½ cups + 1 tbsp
- Killer Hogs AP Rub3 tbsp
- Chili powder2 tbsp
- Paprika2 tbsp
- Cumin2 tsp
- Onion½ tsp
- Cayenne pepper¼ tsp
- Chili pepper · ground¼ tsp
- Oregano¼ tsp
- Cinnamon¼ tsp
- Sour cream½ cups
- Mexican seasoning1 tsp
- Tortilla
Instructions
- Preheat the grill for indirect cooking at 350-375°F, or medium-high heat.
- Spray the skin side of the snapper with vegetable cooking spray. Season the flesh side generously with the Mexican style rub.
- Slice the limes into thin rounds and the jalapeños lengthwise. Lay the limes, jalapeño slices and cilantro sprigs directly on the grate, then set the snapper fillet on top so it does not stick.
- Cook the snapper for 10-15 minutes, until the flesh turns white and flakes easily with a fork.
- Take the fish off the grill and let it cool for a few minutes.
- Warm the corn tortillas directly on the grate for about 30 seconds per side. Double up the tortillas, add portions of fish to each, and top with grated cabbage, cilantro-lime crema, pickled red onion or your favourite toppings.
Summarized from HowToBBQRight's video. Watch it for the details.
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