Took a bit of a break from the kitchen as well as blogging for a few weeks. We were attending and speaking at a conference, then we jaunted off to the mountains for some much needed R&R. Sometimes I just need to recharge. Before we left, we worked on perfecting this recipe for Grilled Snapper Tacos as we want you to enjoy it during the last dog days of summer.
This recipe was inspired tacos we had during our trip to Baja. I still have to share that trip with you. The simplicity of this taco recipe was really stunning. We arrived at our hotel to find the staff stuffing a freshly caught snapper full of onions and limes. After they had finished, it was grilled over wood coals before sharing with guests as the sun went down. We were beyond excited to be able to enjoy fresh fish tacos with icy cold beers.
What made this recipe perfect was how simple it was served. Alongside the tender white fish, there were piles of grilled jalapeños and banana peppers with onions, and a simple green salsa is served. As well as amazing corn tortillas. Everything was so fresh that nothing else was required except for a hungry crew which was quickly filling up the bar as we made our way down. Guess these tacos are a hit with the locals as well.
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Grilled Snapper Tacos
2 pounds fresh red snapper, ask the fishmonger to clean and scale the fish for you
1 small yellow onion, thinly sliced
a handful of jalapeno peppers
a handful of banana or gypsy peppers
bunch of cilantro
1 large white onion, cut into quarters, that are then cut into quarters again
your favorite green salsa
Light the grill to 325.
Wash and pat dry the fish.
Season the inside cavity with a small amount of salt. Line the inside of the fish with the thinly sliced yellow onion, 1/4 of the bunch of cilantro, 2 limes that are sliced thinly and one jalapeño that has been sliced.
Drizzle a small amount of olive oil over the top of the fish, then seal the foil into a large packet.
Place on the grill and cook the fish until white and flakey. This will take about 15 minutes but depends on how hot your grill is.
Remove the fish from the grill and let rest still wrapped in the foil.
Using a grill pan or a piece of foil that has been folded in half, place the onions and remaining peppers on top of it, and place on the grill. Cook until the onions are soft and the peppers lightly charred.
Warm the tortillas.
To serve place a piece of the fish on the tortillas along with some grilled onions, peppers and the salsa.