Grilled Red Snapper Fish Tacos

When we eat out anywhere close to the ocean, I love to enjoy some fresh seafood. Around here, fish is usually fried. We've grilled fresh-caught Alaskan salmon my sister gifted us with and snapper on several occasions. Andy, Kevin and Aydan did some deep sea fishing on our last trip to Orange Beach, AL. The trip wasn't the best one they've been on, but they brought back some red snapper, which was filleted and vacuum sealed.

Each time we fix snapper, Andy asks me what we used the last time. I can never remember because I'm a "throw a blend of spices on it and let it go" kind of person. It always turns out tasting like I want it somehow. This time, I made sure I made a record of what I used to post. We fixed enough fish for two meals. Grilled snapper, asparagus and salad for night one and fish tacos with seasoned rice for night two.

Rinse the fish and pat dry. Place on a baking sheet, drizzle with olive oil and season with the following:
Cavender's All Purpose Greek Seasoning
Contains: Salt, Black Pepper, Corn Starch, Garlic, Monosodium Glutamate, Oregano, Flavor Base Seasoning (Hydrolyzed Corn Soy Protein, Sugar, Onion Powder, Spice Extractives), Parsley and Five Other Spices
Joe's Stuff Creole Seasoning (New Orleans School of Cooking)
Contains: Salt, herbs & spices, dehydrated garlic, paprika, dehydrated onion
Lawry's Coarse Ground with Parsley Garlic Salt
Contains: Salt, garlic, modified food starch, sugar, parsley, natural flavor, and extractives of carrot (for color)

These three seasoning bottles are next to my stove and are used by themselves and/or together in a multitude of combinations continually. (I do not receive anything for mentioning these products) They each add their own little pizazz to whatever you're cooking. Mixed together, the taste of the grilled red snapper was amazing. If you don't use any of these spice blends, the ingredients have been included in case you want to create a blend of what you have on hand.

Get the grill very hot and reduce it to low when you are ready to grill the fish. Spray your grill grates really well with non-stick cooking spray so the fish doesn't stick when you turn it.

The fish was pretty thick so we cooked it five minutes, turned it and let it cook for another five minutes. If this was thinner, ten minutes would have probably been sufficient but we gave it one last turn for a total of 15 minutes.

To build your fish tacos, start with a warm flour tortilla shell. Make a bed of salad or cole slaw. Place several pieces of grilled fish on top of the salad and drizzle with your favorite dressing and roll it up. We opted for some thousand island dressing and served with seasoned rice on the side.

These go great with some ice cold beer or a pitcher of Knock You Naked Margaritas!