Mezquite Grilled Snapper Tacos

MEZQUITE GRILLED SNAPPER TACOS

Between August 1-31, purchase all the * ingredients to save 10% on Gulf Snapper Fillets during our Sourced & Seasoned campaign. Not in the mood to cook? Let us cook for you! Make a reservation at Mezquite.

INGREDIENTS

• Pullman Market Sonoran Wheat Tortillas*

• 3/4 lb - Skinless Gulf Snapper Fillet*

• 1 Pint - Mezquite, Cabbage Slaw*

• 8oz - Mezquite, Guacamole*

• 8oz - Mezquite, Naranja*

• 2 Tbsp - Primal Kitchen, Avocado Oil

• 1 tsp - Pullman Prepared, Fish Spice

• TT - Diamond Crystal, Kosher Salt

• 1 - Lime, Wedges

SUPPLIES NEEDED

• Grill pan or saute pan

• Small skillet to warm tortillas

• Tongs

• Fish spatula

METHOD

1. PREP THE FISH

Cut snapper fillets into 1 oz strips for even cooking. Pat dry, then coat with Avocado Oil, season with kosher salt, and Fish Spice. Grill or sauté over medium-high heat, for 2–3 minutes per side until just cooked through.

2. WARM THE TORTILLAS

Heat tortillas on a dry skillet or grill for 10–15 seconds per side until soft and pliable.

3. ASSEMBLE THE TACOS

Place a few pieces of cooked snapper on each tortilla. Top with the Cabbage Slaw, Guacamole and Naranja Salsa. Finish with a squeeze of fresh lime.