Red Snapper Tacos al Pastor

• 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

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

vinaigrette, guajillo chiles, chiles, ground cumin, red snapper, pineapple, corn tortillas, fresh cilantro, onions, lime

Taken from www.kraftrecipes.com/recipes/red-snapper-tacos-al-pastor-179768.aspx (may not work)