Whole BBQ Snapper Tacos
Remove fish from fridge 30-40 minutes before grilling.
Make the sauce by combining the ingredients together.
To make the pico de gallo combine all the ingredients. Adding the pinch of salt and a squeeze of lime just before serving tacos.
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.
Warm tortillas for less than a minute on each side on the BBQ and keep warm in a clean tea towel.
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.