GRILLED SNAPPER TACOS + CHARRED PINEAPPLE SALSA

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Anyone that knows me knows that I have a slight obsession with tacos...maybe it's because it gives me an excuse to drink a margarita, or maybe it's just because I love them that much!  So with that said I am always looking for new taco recipes. This grilled snapper taco with charred pineapples & pepper salsa is fire (insert hands up emjoi)! 

INGREDIENTS 

  • 1 lb snapper
  • 1 tbsp vegetable oil
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • corn tortilla shells
  • 1 pineapple | chopped
  • 1 red pepper | chopped
  • 1 orange pepper | chopped
  • 1/2 red onion | chopped
  • 1 jalapeño  | chopped
  • 2 tbsp cilantro  | chopped
  • 1/2 lime juice

DIRECTIONS

  1. Heat grill to char both pineapple and peppers.
  2. Cut the pineapple into thicker chunks and leave the peppers whole. About 5 minutes should do the trick, you're only looking to get a slight char.
  3. For all the salsa chopping I like to use my kitchenaid hand blender with the food chopper attachment! You guys, this is a serious life saver when it comes to chopping.
  4. You're going to want to chop the pineapple, red pepper, orange pepper, red onion and jalapeño. Mix together in a bowl.  
  5. Add 2 tbsp cilantro and 1/2 lime juice. Stir together and let sit in fridge.
  6. Mix together 2 tsp chili powder, 1 tsp garlic powder and 2 tsp paprika for a dry rub.  
  7. Brush both sides of the snapper with oil. Pat the dry rub on one side of the fish.
  8. Grill for about 7 minutes per side.
  9. Cut the snapper into strips (we remove the skin). I like to have two corn shells per taco to keep the taco from falling apart.  
  10. Top with salsa!

enjoy!

much love-

danielle

xoxo

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Danielle Gutelli

Mom Wife Foodie, 396 Auburn Street, Plymouth, MI, 48170