Red Snapper Tacos

Red Snapper Tacos

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  • 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
  • s&p
  • 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


Wrap 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.