Though fried fish tacos are justifiably popular, here’s a taco that’s equally delicious and doesn’t come with any of the fried-food guilt. This version is made with healthy grilled snapper, which is even better when it’s grilled over hardwood chips that impart a subtle smoky flavor. Pro tip: Be sure to throw a handful of wood chips in water to soak about 30 minutes before making this dish, then drain them right before adding them to your grill.
Grilled Fish Tacos
1 Tbs. canola oil, plus more for brushing
2 jalapeño chiles, quartered lengthwise and seeded
6 skinless snapper or other firm white fish fillets, each 4 to 5 oz. (125 to 155 g)
Salt and freshly ground pepper, to taste
4 to 8 corn tortillas, each 6 inches (15 cm) in diameter
1/2 head iceberg lettuce, shredded
1 1/2 cups (9 oz./280 g) fresh tomato salsa
Fresh cilantro, chopped white or yellow onions, chopped tomatoes and chopped cucumbers for serving (optional)
Hot-pepper sauce and lime wedges for serving
Prepare a medium-hot fire in a grill and oil the grill grate.
In a small bowl, toss the chiles with the 1 Tbs. canola oil. Brush the fish with oil, season with salt and pepper and set aside. Working in batches, grill the tortillas until warmed, 1 to 2 minutes. Wrap in foil and set on the edge of the grill to keep warm.
If using a charcoal grill, sprinkle the wood chips over the coals. Place the chiles over the hottest part of the fire. Grill, turning once, until nicely charred, 1 to 2 minutes per side. Grill the fish over the hottest part of the fire until opaque and nicely charred, 3 to 5 minutes. Using a wide spatula, carefully turn the fish and grill until cooked through, 3 to 4 minutes longer.
If using a gas grill, raise a burner to high heat. Heat a smoker box half full of wood chips until smoking; reduce the heat to medium-low. Place the chiles over the heating elements. Grill, turning once, until nicely charred, 1 to 2 minutes per side. Grill the fish over the heating elements until opaque and nicely charred, 3 to 5 minutes. Using a wide spatula, carefully turn the fish and grill until cooked through, 3 to 4 minutes longer.
Transfer the fish to a carving board and flake each fillet into large pieces. To assemble the tacos, arrange pieces of fish on each tortilla. Top with the grilled chiles, lettuce, salsa, cilantro, and other toppings of your choice. Serve with hot-pepper sauce and lime wedges alongside. Serves 4.
Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay