Red Snapper Tacos with Cool & Spicy Sauce

Since it was so super nice this weekend, we wanted to grill something great. I snatched a really awesome Grilling book by Eric Treuille & Birgit Erath from my parents (thanks M&D!) a while ago and we haven't gotten the chance to use it lately. We had picked up some red snapper from Trader Joe's, so decided to try a recipe for red snapper tacos with chili lime mayo. The original recipe called for homemade mayo, but we used regular 'ole store bought. We got to use some fresh garlic from my parents' garden too (thanks again!). We served it with some mexican rice on the side. This meal is really delicious, much better than our first attempt at fish tacos! It's also pretty quick - enjoy! The recipe below serves about 2, so double it if ya want more.

Ingredients

SNAPPER: 

• 1.5 lbs. unskinned red snapper fillets
• 1 clove garlic, crushed
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/2 tsp. dried oregano
• 1 tbsp. fresh lime juice
• 2 tbsp. olive oil
• salt
• freshly ground black pepper

CHILI LIME MAYONNAISE: 

• 1/2 jalapeno pepper, seeded and finely chopped
• 1 tbsp. finely chopped cilantro
• 1 tbsp. fresh lime juice
• 1 cup reduced-fat mayonnaise

OTHER:

• 4 taco-size (or 2 burrito-size) flour tortillas 
• 1 avocado, diced
• 2 tbsp. cilantro
• Mexican rice (optional)

Directions

1. Whisk pepper, cilantro, and lime juice into mayonnaise. Cover and refrigerate until fish is ready.
   
2. Combine garlic, cumin, chili powder, oregano, lime juice, and oil. Brush over fillets.
3. Grill fillets over medium-hot coals, skin side down for 3 minutes. Turn and grill until opaque throughout, about another 3 minutes.
4. Sprinkle fish with salt and pepper. Set aside.
5. Warm tortillas directly over grill for 30 seconds on each side.
   
6. Once the fish is cool enough to touch, carefully remove skin with a boning knife (or similar, thin knife). Cut into thick cubes. 
7. Fill tortillas with fish, avocados, cilantro, and mayonnaise mixture.