Grill Eats & Drinks by Chronicle Books

Author:Chronicle Books
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2015-12-13T05:00:00+00:00

12 corn tortillas

2 lb [910 g] red snapper fillets

2 tsp chili powder

2 tsp paprika

2 tsp dried oregano

Kosher salt and freshly ground black pepper

Olive oil for brushing

4 limes, quartered, for serving

Hot sauce for serving

TO MAKE THE ONION-CILANTRO TOPPING: In a medium bowl, mix together the chopped onion, cilantro, and lime juice. Season with salt and pepper. Set aside, or cover and refrigerate for up to 4 hours.

TO MAKE THE GUACAMOLE: Cut each avocado in half lengthwise, remove the pit, and scoop out the meat into a mixing bowl. Mash the avocados with a potato masher or the back of a fork. Add the tomatoes, onion, cilantro, lime juice, garlic, salt, and hot sauce and mix together. Taste and adjust the seasonings as necessary.

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