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Ingredients

• 1 Tbs. vegetable oil, plus more for brushing
• 2 jalapeño chilies, quartered lengthwise and seeded
• 6 boneless, skinless snapper or other firm white fish fillets, each 4 to 5 oz.
• Salt and freshly ground pepper, to taste
• 12 to 16 corn tortillas, each 6 inches in diameter
• 2 limes, cut into wedges
• 1/2 head iceberg lettuce, shredded
• 1 1/2 cups fresh salsa
• Chopped onions for serving (optional)
• Chopped tomatoes for serving (optional)
• Chopped cucumbers for serving (optional)
• Chopped fresh cilantro for serving (optional)
• Hot-pepper sauce, to taste
• 1 handful of hardwood chips, soaked in water for 30 minutes

Description

Don’t Worry If The Fillets Break During Grilling; They Will Be Flaked Into Smaller Pieces Before Serving. If This Occurs, Transfer Them To A Sheet Of Heavy-duty Foil And Finish Grilling Over A Less Hot Part Of The Grill.

Williams-Sonoma