These Grilled Snapper Tacos are marinated in Hatch Green Chile Sauce and served on stone ground corn tortillas. The combination makes a heavenly summer meal.
Ingredients
- 2 lbs. red snapper fillets
- 1 16 oz. jar BUENO®Hatch Green Chile Sauce divided
- 2 Tbsp. olive oil
- 1 doz. pkg. BUENO® Corn Tortillas
- 1 cup cheddar cheese grated
- 2 avocados thinly sliced
Servings: 6 oz. servings
Units:
Instructions
- Marinate snapper in ½ jar of green chile sauce for 1 hour. Toss the marinating sauce.
- Grill. Set aside.
- Add 2 Tbsp. olive oil to grill. Lightly fry corn tortillas. Set on paper towels.
- Divide the grilled snapper, sauce, cheese and avocado among warmed corn tortillas.
Recipe Notes
Per serving: 160 calories; 13g protein; 5g fat; 14g carbohydrates; 370mg sodium; 20mg cholesterol.
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