We love Grilled Fish Tacos around my house… and I’ve had my share of fish stick to the cooking grate when grilling, but there is a simple way to prevent it.
For this recipe I use a bed of sliced limes and jalapeños and a little fresh cilantro to keep the fish off of the rack and add extra flavor.
Any grill can be used just set it up for indirect cooking at 350-375⁰ or medium high heat. I’m using a fresh filet of Snapper seasoned with Mexican style flavors.
I start with my Killer Hog’s AP Rub and add chili powder, cumin, paprika, cayenne pepper, chipotle pepper, onion, and oregano to really kick it up. This mixture is great on all types of meat not just fish.
Mexican Style Rub:
Apply a little vegetable cooking spray to the skin side of the fish and season the flesh side with the Mexican seasoning.
Place the limes, jalapeños, and cilantro directly on the preheated grill and lay the filet right on top. It takes about 10-15 minutes for the fish to cook and you can tell that it’s done when the flesh turns white and starts to flake.
Remove the snapper from the grill and let it rest for 5 minutes before serving. It makes a great meal by itself but I serve it taco style. All you need is a few corn tortillas (heat them on the grill after the fish cooks) and your favorite toppings.
I made a creamy sauce – my Cilantro-Lime Crema – using Mexican Crema, finely diced jalapeno, cilantro, lime zest and lime juice. To season the sauce add a touch of the Mexican seasoning and serve it in a bowl.
1/2 cup Mexican Crema
1 Tablespoon Cilantro chopped
1 Tablespoon Fresh Lime Juice
2 teaspoons Jalapeño finely chopped
1 teaspoon Lime zest
1 teaspoon Mexican seasoning
Pickled Red onion, fresh cabbage slaw, sliced jalapeños, and additional cilantro are how I build mine but you can leave that up to your guests.
Grilled Fish Tacos go great with rice, beans or any side dish. I threw a few ears of fresh sweet corn on the grill at 350 for about 30 minutes.
The corn cooks right in the husk and it gets topped with mayo, Mexican cotija cheese, Mexican seasoning, and a squeeze of lime juice.
This recipe is great on Taco Tuesdays!
Preheat Grill for indirect cooking at 350-375⁰ or medium high heat.
Spray the skin side of the snapper with vegetable cooking spray. Season the flesh side with a liberal coating of Mexican Style Rub.
Slice the limes into thin rounds and jalapenos lengthwise. Layer limes, jalapeno slices, and sprigs of cilantro directly on the cooking grate. Place the filet of snapper on top to prevent sticking to the grate.
Cook the snapper for 10-15 minutes or until the flesh turns white and flakes easily with a fork.
Remove from grill and allow to cool for a few minutes.
To serve warm corn tortillas directly on the grill grate about 30 seconds each side. Double the tortillas and place portions of the fish on each. Top with fresh grated cabbage, cilantro-lime crema, pickled red onion or your favorite toppings.