RED SNAPPER TACOS AL PASTOR
Fresh fish tacos at home? Yeah, you can do that; we'll take you through it step by step. (We only wish we could be there when you serve it!)
Provided by My Food and Family
Categories Fish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
- Blend first 4 ingredients in blender until smooth. Press through fine mesh strainer into 13x9-inch dish. Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
- Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment. Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices. Wrap fish with parchment, then in foil to make packet.
- Place packet on grate over unlit area; cover. Grill 30 to 35 min. or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min. Meanwhile, chop remaining pineapple.
- Warm tortillas. Remove and discard bones from fish. Discard pineapple from packet. Break fish into small pieces; place on tortillas. Top with chopped pineapple, cilantro and onions. Serve with lime wedges.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 g
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