Red Snapper Tacos & Salsa

June 2021 View more

FNP608 Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa

The grill masters from Chicago-based Weber offer a hot summer recipe from their Real Grilling cookbook

Makes 4 servings

Salsa Ingredients
1 small green bell pepper
4 medium tomatillos, husked and rinsed
1/2 cup loosely packed fresh cilantro leaves and tender stems
1/2 large ripe Hass avocado
1 medium garlic clove
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
Hot sauce, optional

1. Grill bell pepper over direct high heat until skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place pepper in small bowl and cover with plastic wrap to trap steam. Set aside for at least 10 minutes, then peel skin from pepper, discarding stem and seeds.
2. Grill tomatillos over direct high heat until well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put tomatillos and bell pepper in bowl of food processor and process for a few seconds. Add remaining salsa ingredients, including hot sauce, to taste. Process until well combined, but still a bit chunky.

Taco ingredients
1 Romaine lettuce heart
4 skinless red snapper fillets, about 6 ounces each
Vegetable oil
1 teaspoon chili powder
1/2 teaspoon kosher salt
8 flour tortillas (10-inch)

1. Clean, core, and cut lettuce into thin, crosswise slices and put into medium bowl. Lightly brush or spray both sides of fillets with oil and season with chili powder and salt. Grill over direct high heat just until fish begins to flake when poked with small, sharp knife, 3 to 4 minutes, turning once. Remove from grill, separate into large flakes with two forks, and put into medium bowl.
2. Heat tortillas over direct high heat for about 20 seconds per side, wrapping in kitchen towel to keep warm as finished. Pile lettuce and fish on warm tortillas and top with salsa.

Photo courtesy Weber