JesseEatzFresh, vibrant grilled red snapper tacos served on handcrafted corn tortillas with a sweet mango kick and creamy avocado salsa.
In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and a pinch of salt. Toss the snapper strips in the marinade and let sit for 20 minutes.
Don't over-marinate or the lime juice will start "cooking" the fish like ceviche.
Mix mango, red onion, cilantro, and jalapeno in a small bowl. Season with lime juice and salt; set aside.
In a blender, combine avocado, tomatillos, garlic, lime juice, and a splash of water. Blend until smooth and creamy.
Mix masa harina and salt in a bowl. Gradually add warm water, kneading until a smooth dough forms that doesn't stick to your hands. Cover with a damp cloth.
Roll dough into golf-ball-sized spheres. Use a tortilla press (lined with plastic) to flatten. Cook on a hot dry skillet for 1 minute per side until slightly charred. Keep warm in a towel.
If the edges crack, your dough is too dry—add a teaspoon of water at a time.
Grill the snapper strips over medium-high heat for 3-4 minutes per side until charred and flakey.
Assemble by placing grilled snapper on a warm tortilla, topping with mango salsa and drizzling with green avocado salsa.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.