android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
circle-smallAll RecipesSeafood

Recipe from Weber's Real Grilling™ by Jamie Purviance

Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    18 to 23 mins

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    18 to 23 mins

the Ingredients

20151023095357 Row Seafood 30
  • Salsa
  • 1 small green bell pepper
  • 4 medium tomatillos, husked and rinsed
  • ½ cup / 12 grams loosely packed fresh cilantro leaves and tender stems
  • ½ large ripe Hass avocado
  • 1 garlic clove
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Hot pepper sauce
  •  
  • 1 romaine lettuce heart
  • 4 skinless red snapper fillets, each about 6 ounces
  • Vegetable oil
  • 1 teaspoon pure chile powder
  • ½ teaspoon kosher salt
  • 8 flour tortillas (10 inches)

Instructions

  • 01Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 02Brush the cooking grates clean. Grill the bell pepper over direct high heat, with the lid closed, until the skin is blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes. Peel the skin from the pepper, discarding the stem and seeds.
  • 03Grill the tomatillos over direct high heat, with the lid closed, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Put the tomatillos and the bell pepper in the bowl of a food processor and process for a few seconds. Add the remaining salsa ingredients, including hot pepper sauce to taste. Process until well combined but still a bit chunky.
  • 04Clean, core, and cut the lettuce into thin, crosswise slices and put into a medium bowl. Lightly brush both sides of the fillets with oil and season evenly with the chile powder and salt. Grill the fillets overdirect high heat, with the lid closed, just until the fish begins to flake when poked with small, sharp knife, 3 to 4 minutes, turning once. Remove from the grill, separate into large flakes with two forks, and put into a medium bowl.
  • 05Heat the tortillas over direct high heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. Pile the lettuce and fish on the warm tortillas and top with the salsa.
Ingredients
Instructions