Whole BBQ Snapper Tacos

  • min

  • Serves 6

  • MED

Step 1

Remove fish from fridge 30-40 minutes before grilling.

Step 2

Make the sauce by combining the ingredients together.

Step 3

To make the pico de gallo combine all the ingredients. Adding the pinch of salt and a squeeze of lime just before serving tacos.

Step 4

Heat a flat plate of the BBQ over a medium-high heat. Drizzle oil over fish and season with a good pinch of salt and the fresh cracked coriander seeds. Cook the fish for 6-7 on each side being very carefully when you flip as to not tear skin. Cooking time will differ depending on the size of fish.

Step 5

Warm tortillas for less than a minute on each side on the BBQ and keep warm in a clean tea towel.

Step 6

Serve fish on a platter with the warm tacos and arrange the sauce, pico de gallo and cabbage in separate bowls so everyone can make their own tacos.