Grilled Red Snapper Tacos with Jicama Slaw and Tequila Lime Dressing

By
Staff Writer
Grilled Red Snapper Tacos with Jicama Slaw and Tequila Lime Dressing
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
1718
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 1 whole red snapper, scaled and gutted
  • 1/3 Cup extra-virgin olive oil
  • 1 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
  • 1 green bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 small red onion, cut in half and sliced thin
  • 1 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.
 

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.

Nutritional Facts

Total Fat
38g
58%
Sugar
15g
N/A
Saturated Fat
7g
33%
Cholesterol
463mg
100%
Protein
263g
100%
Carbs
67g
22%
Vitamin A
481µg
53%
Vitamin B12
38µg
100%
Vitamin B6
5mg
100%
Vitamin C
137mg
100%
Vitamin D
128µg
32%
Vitamin E
16mg
80%
Vitamin K
28µg
35%
Calcium
559mg
56%
Fiber
16g
63%
Folate (food)
107µg
N/A
Folate equivalent (total)
106µg
27%
Iron
7mg
36%
Magnesium
498mg
100%
Monounsaturated
17g
N/A
Niacin (B3)
6mg
28%
Phosphorus
2766mg
100%
Polyunsaturated
9g
N/A
Potassium
5831mg
100%
Riboflavin (B2)
0.2mg
12.8%
Sodium
3783mg
100%
Sugars, added
7g
N/A
Thiamin (B1)
0.7mg
48.9%
Zinc
6mg
40%