Whole BBQ Snapper Tacos
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min
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Serves 6
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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.