- 6 corn tortillas
- 1 tbsp red onion, minced
- 1 cup cherry tomatoes, quartered
- 2 tbsp cilantro, minced, plus additional for garnish
- 2 tbsp fresh lime juice
- 1 lb red snapper fillets
- 1/4 tsp ancho chili powder
- 1/4 tsp chipotle chili powder
- 1 tsp vegetable oil
- 1 lime, quartered, for serving
DirectionsWrap the tortillas in aluminum foil, in 2 packages of 3 tortillas each, and set aside.
In a medium bowl, mix together the chopped onion, tomatoes, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
Preheat a gril pan over moderately high heat.
Preheat oven to 250 degrees F and place tortilla packets in the oven.
While the grill pan is heating up, season the tops of the snapper fillets with the chili powders and s&p. Drizzle with vegetable oil.
Place snapper fillets on the grill pan, skin side down, and grill for 4-5 minutes, until the skin is golden brown and a crust has formed. Gently turn them over. Grill for 3-4 minutes more, until the center is just cooked through.
Transfer the snapper fillets to a cutting board and allow to cool slightly. Cut snapper filets into thick slices. Place fish on a serving platter (or platters) with the tortillas, tomato-onion mixture, cilantro and quartered limes.