RED SNAPPER TACOS AL PASTOR

Red Snapper Tacos al Pastor image

Fresh fish tacos at home? Yeah, you can do that; we'll take you through it step by step. (We only wish we could be there when you serve it!)

Provided by My Food and Family

Categories Fish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
4 guajillo chiles
4 dried pasilla chiles
1/4 tsp. ground cumin
1 whole red snapper (3 lb.), scaled, dressed
1 pineapple, cut lengthwise in half, cored and divided
12 corn tortillas (6 inch)
1/3 cup chopped fresh cilantro
1/2 cup chopped onions
1 lime, cut into 6 wedges

Steps:

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
Blend first 4 ingredients in blender until smooth. Press through fine mesh strainer into 13x9-inch dish. Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment. Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices. Wrap fish with parchment, then in foil to make packet.
Place packet on grate over unlit area; cover. Grill 30 to 35 min. or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min. Meanwhile, chop remaining pineapple.
Warm tortillas. Remove and discard bones from fish. Discard pineapple from packet. Break fish into small pieces; place on tortillas. Top with chopped pineapple, cilantro and onions. Serve with lime wedges.

Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 g