Grilled Snapper with Black Bean and Cilantro Lime Crema

Nothing says summer like fish tacos! These easy snapper tacos are simple to make, but packed with delicious flavor that is sure to please a crowd. These taco are packed with smoky, seasoned fish, a tangy, savory bean paste and refreshing, citrusy cilantro lime crema. These flavors come together to make an irresistible grilled taco! You can eat these by themselves or add a side of rice to make a whole meal! Be sure to add this recipe to your cookout this summer!

Instructions

1. 01

   Start by preheating your CharGriller Legacy with hot coals until it reaches a temperature of 375-400F degrees. The grill can take up to 30 minutes to preheat, so I use this time to prep my other ingredients for the taco.

2. 02

   Remove fish from the fridge and let them sit on the counter for 30 minutes. You don't want the fish really cold when you put them on the grill.

3. 03

   Make your cilantro lime crema by whisking together all the ingredients. Set aside.

4. 04

   To make your black bean paste, add olive oil to a small saucepan and sauce red onions until soft and translucent (5-8 min).

5. 05

   Add in garlic and sauté 1 minute or until you smell the garlicky aroma.

6. 06

   Add in white wine vinegar and water, then your drained black beans.

7. 07

   Turning your heat to high, bring beans to a boil, stir then lower heat and let simmer for 10 minutes.

8. 09

   Taste your beans and add salt and pepper. Once you are happy with the flavor, use an immersion blender (or transfer to blender) and blend until its a puree. Set aside.

9. 10

   To prepare your fish, mix all dry ingredients together in a small bowl. Coat fish filets with oil, then evenly coat each filet with the seasoning. Make sure to coat front and back of the fish.

10. 11

    Once grill has reached temperature, evenly coat the grill grates with your sunflower oil, ensuring the entire grate is oiled. This will ensure your fish doesn't stick to the grill.

11. 12

    Place each filet skin side up over the hot part of the grill. Leaving them to cook for 4-5 minutes.

12. 12

    Place each filet skin side up over the hot part of the grill. Leaving them to cook for 4-5 minutes. Remove fish from grill and set aside.

13. 13

    Use the hot grill to warm your tortillas, just a 15-30 seconds on each side.

14. 14

    Once all the ingredients are prepared, assemble your taco. Spread bean paste on warm tortilla, then place chunks of grilled snapper on top. Drizzle your cilantro lime crema over the fish, then add some extra cilantro. If you want a more citrusy taco, squeeze some fresh lime over the taco.