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.