Grilled red snapper tacos make an excellent summer fish-taco dinner for entertaining. Fresh snapper cooks quickly on the grill and pairs perfectly with crunchy slaw, creamy taco sauce, and warm tortillas. These fish tacos are light, fresh, and packed with flavor. Serve them for casual backyard dinners, pool parties, or easy weekend meals.
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Why Red Snapper Makes Great Fish Tacos
There are many ways to make fish tacos at home, but fresh red snapper is one of my favorites. The fish has large, flaky pieces that hold up well in tortillas without falling apart.
I like to cook the fillets whole and break the fish into chunks right before making the tacos. This helps keep the fish moist and full of flavor.
Let the fish rest for a few minutes after cooking, then load up the tacos with cabbage, avocado, lime, and your favorite toppings. A spoonful of creamy taco sauce over the top brings everything together.
For a skillet version, try my blackened snapper tacos.
If you're cooking a whole fish instead of fillets, see my roasted whole red snapper recipe.
Ingredients
Makes 4 servings
See recipe card below for exact amounts.
- Boneless red snapper fillets, skin on or off
- Olive oil
- Chili powder
- Garlic powder
- Smoked paprika
- Cumin
- Kosher salt
- Black pepper
- Lime juice
For Serving
- Flour or corn tortillas (for gluten-free tacos, try Siete almond flour tortillas found in the freezer section of most grocery stores.)
- Shredded cabbage, iceberg lettuce, or coleslaw mix
- Avocado
- Cilantro
- Lime wedges
Taco Sauce
- Sour cream or mayonnaise
- Sriracha sauce
- Lime juice
- Salt
Red Snapper Fish Tacos
- Mix the taco sauce and refrigerate until ready to use.
- Pat the snapper dry with paper towels.
- In a small bowl, mix chili powder, garlic powder, paprika, cumin, salt, and pepper.
- Rub the fish with olive oil, then coat both sides with seasoning.
- Heat a grill pan or outdoor grill to medium-high heat.
- Cook the snapper for about 3 to 4 minutes per side until flaky and lightly browned.
- Squeeze fresh lime juice over the fish and break it into large chunks.
- Warm tortillas in a dry skillet or on the grill for a few seconds.
- Fill tortillas with cabbage, fish, avocado, cilantro, and taco sauce.
- Serve with extra lime wedges.
Serving Suggestions
These grilled fish tacos go great with fresh summer sides and homemade toppings like these:
- Mexican Street Corn Salad
- Peach Mango Salsa
- Mango Pico de Gallo
- Mango Coleslaw
- Guacamole and tortilla chips
- Black Beans and Rice
- Creamy Taco Sauce
- Cilantro Lime Crema
Storage and Reheating
Store leftover grilled red snapper in an airtight container in the refrigerator for up to 2 days. Keep the taco toppings and sauce separate for the best texture.
To reheat, warm the fish gently in a skillet over low heat or in a 300-degree oven until heated through. Avoid overheating the fish, or it may dry out. Warm the tortillas separately before serving.
Grilled Red Snapper Tacos FAQ
Red snapper has a mild, slightly sweet flavor with firm, flaky meat. It is not overly fishy, which makes it a great choice for tacos, grilling, and simple seafood dinners.
Red snapper is excellent for fish tacos because the fillets stay flaky and tender while still holding together after cooking. Other good options include mahi mahi, grouper, cod, and halibut.
Yes. Red snapper cooks very well in a skillet. Sear the fillets in a hot pan with a little oil for a few minutes per side until the fish flakes easily with a fork.
Fish tacos are best served fresh, but you can prepare the toppings and taco sauce ahead of time. Cook the fish just before serving.
More Taco Recipes
From seafood tacos to chicken tacos, these easy recipes are perfect for taco nights, summer dinners, and casual entertaining.
Grilled Red Snapper Tacos
Ingredients
For the Fish
- 1 ¼ pounds boneless red snapper fillets, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- juice of 1 lime
For Serving
- 8 medium flour or corn tortillas
- 2-3 cups shredded cabbage, iceberg lettuce, or coleslaw mix
- 2 avocados, sliced
- cilantro
- juice of 1 lime, plus extra wedges for serving
Taco Sauce
- ½ cup sour cream or mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
- pinch of salt
Instructions
- Mix the taco sauce ingredients in a small bowl and refrigerate until ready to use.
- Pat the red snapper fillets dry with paper towels.
- In a small bowl, combine chili powder, garlic powder, smoked paprika, cumin, kosher salt, and black pepper.
- Brush the fish with olive oil, then coat both sides with the seasoning mixture.
- Heat a grill pan or outdoor grill to medium-high heat.
- Cook the snapper for 3 to 4 minutes per side until the fish flakes easily with a fork.
- Squeeze fresh lime juice over the fish and break it into large chunks.
- Warm the tortillas in a dry skillet or place them on the grill for a few seconds per side.
- Fill the tortillas with cabbage, grilled snapper, avocado, cilantro, and taco sauce. Serve with lime wedges.
Jonathan says
My family loved this!