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–+ servings
Grilled red snapper tacos with cabbage slaw, avocado, cilantro, and creamy sauce on toasted flour tortillas, served with Mexican street corn salad and lime wedges on a white plate.

Grilled Red Snapper Tacos

Felice Kaufman
Fresh grilled red snapper tacos are loaded with flaky fish, crunchy cabbage, creamy taco sauce, and warm tortillas. This easy fish taco recipe is perfect for summer cookouts, backyard dinners, and casual entertaining.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings
Calories 509.7 kcal

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.

Notes

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.

Nutrition

Calories: 509.7kcalCarbohydrates: 38.8gProtein: 36.5gTotal Fat: 23.4gSaturated Fat: 6.7gCholesterol: 69.4mgSodium: 894.2mgPotassium: 1047mgFiber: 6.9gSugar: 4.8g
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