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Red Snapper Tacos with Spicy Pineapple

1 T canola oil
3 garlic cloves
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. pepper
1/4 tsp. cloves
4 chiles, steamed, seeded and cut into 2 inch pieces
1/3 cup pineapple juice
1/4 cup white vinegar
2 T achiote paste
salt to taste
2 LB Red Snapper
1/2 pineapple, peeled and sliced 1/2 inch thick
1 med. red onion, sliced crosswise, 1/2 inch thick
cilantro, chopped for garnish
lime wedges, for garnish

In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes. Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the snapper and turn to coat. Set the bag in a small baking dish and refrigerate overnight. Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil. Remove the snapper from the marinade. Grill over high heat until lightly charred and just cooked through. Transfer to the carving board and let rest for 5 minutes. Cut the pineapple, onion and snapper into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro and lime wedges. Add the spicy pineapple on the side as a delicious condiment.


1 cup chopped pineapple
1/4 cup finely chopped cilantro
3 T lime juice
2 T orange juice
1 tsp. salt
1 1/2 tsp. sugar
2 jalapenos, steamed and minced
1/2 red onion, minced

Mix all together in a bowl and serve.