Grilled Red Snapper Tacos with Jicama Slaw and Tequila Lime Dressing

Grilled Red Snapper Tacos with Jicama Slaw and Tequila Lime Dressing
By
Staff Writer
HUNGRY
Grilled Red Snapper Tacos

Spice up your barbecue this summer with these grilled red snapper tacos served with tangy jicama slaw and tequila lime dressing.

4
Servings
281
Calories Per Serving
Deliver Ingredients

Notes

You can watch Nathan Lippy whip up these tacos starting September 5th on HUNGRY.

Ingredients

  • whole red snapper, scaled and gutted
  • 1/3  Cup  extra-virgin olive oil
  • lemon, sliced into thin rounds
  • 12  thyme sprigs
  • Juice of 3 limes
  • 3  Tablespoons  white-wine vinegar
  • 2  Tablespoons  agave nectar
  • 2  Tablespoons  silver tequila
  • 3  Cups  julienned jicama
  • green bell pepper, julienned
  • red bell pepper, julienned
  • small red onion, cut in half and sliced thin
  • granny smith apple, quartered and sliced thin
  • 1/4  Cup  chopped cilantro
  • Salt and pepper, to taste
  • 12  small corn tortillas

Directions

Pre-grease and pre-heat grill to medium-high. Create two heat zones on the grill, direct and indirect.

Use a sharp knife to score the skin of the fish 3-4 times per side. Scoring the skin will help the fish cook evenly. Drizzle 1 tablespoon of olive oil inside the fish cavity and season generously with salt and pepper. Stuff the cavity with lemon slices and thyme sprigs. Thread a metal skewer around the cavity to keep it closed. Rub 2 tablespoons of olive oil around the outside of the fish and season generously with salt and pepper. Grill the fish over indirect heat with the lid closed, about 10-12 minutes per side. Remove the skin from the cooked fish and carefully scrape the meat off the bones. Keep warm.

In a large bowl, whisk together the lime juice, vinegar, tequila, and remaining olive oil. Add salt and pepper to taste. Once the dressing is emulsified, add in the remaining ingredients and toss to combine.

Warm tortillas on the grill for a minute. Take a warmed tortilla and fill with a few tablespoons of fish, top with jicama slaw.
 

Nutritional Facts

Total Fat
22g
31%
Sugar
2g
2%
Saturated Fat
18g
75%
Cholesterol
10mg
3%
Carbohydrate, by difference
17g
13%
Protein
5g
11%
Vitamin C, total ascorbic acid
21mg
28%
Calcium, Ca
52mg
5%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
4µg
7%
Sodium, Na
675mg
45%
Water
149g
6%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.