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)!
- 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
- Heat grill to char both pineapple and peppers.
- 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.
- 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.
- You're going to want to chop the pineapple, red pepper, orange pepper, red onion and jalapeño. Mix together in a bowl.
- Add 2 tbsp cilantro and 1/2 lime juice. Stir together and let sit in fridge.
- Mix together 2 tsp chili powder, 1 tsp garlic powder and 2 tsp paprika for a dry rub.
- Brush both sides of the snapper with oil. Pat the dry rub on one side of the fish.
- Grill for about 7 minutes per side.
- 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.
- Top with salsa!