Live-Fire Smoked Red Snapper Tacos

Smoked fish tacos over live fire just hit differently.

In the latest recipe from Cast Iron Chris, whole red snapper is smoked over the Cowboy Cauldron and finished over the coals, paired with chipotle-smoked pineapple, salsa verde, cabbage, cilantro, and warm tortillas.

It’s the kind of meal built for gathering around the fire.

Explore the full recipe and check out Around the Fire with Cast Iron Chris on our website.

Prep Time: ~20 minutes
Cook Time: 1½–2 hours
Servings: 4–6

Ingredients

Fish

• 2 whole red snapper, cleaned
• Olive oil
• Kosher salt
• Fresh cracked black pepper
• Preferred seafood seasoning or chili blend

Pineapple

• 1 fresh pineapple, peeled and sliced
• Chipotle powder
• Olive oil

For the Tacos

• Corn tortillas
• Shredded red cabbage
• Diced white onion
• Fresh cilantro
• Thinly sliced radish
• Salsa verde
• Chipotle aioli
• Lime wedges

Steps

1. Build the Fire
   Light your Cowboy Cauldron and let the fire settle into a steady bed of coals. This cook is all about controlled heat and steady smoke.
2. Season & Hang the Snapper
   Coat the snapper lightly with olive oil and season generously with salt, pepper, and your preferred seafood seasoning. Hang the fish over the fire using the chain system and let them slowly smoke until they reach about 100°F internal temperature.
3. Finish in the Coals
   Once lightly smoked, finish the snapper closer to the heat and coals to crisp the skin and bring the fish fully up to temperature.
4. Smoke the Pineapple
   Season pineapple with chipotle powder and hang it over the fire while the fish cooks. Let it slowly take on smoke and soften for a few hours. Finish on the grill grates with a little olive oil until lightly caramelized.
5. Warm the Tortillas
   Place tortillas directly on the grill for about 30 seconds per side until warm and lightly charred.
6. Build the Tacos
   Flake the snapper into large pieces and layer into tortillas with red cabbage, onion, cilantro, smoked pineapple, salsa verde, chipotle aioli, and sliced radish.
7. Serve
   Serve immediately while the fire’s still going and everyone’s gathered around.

Pro Tips

• Keep the fish moving gently over steady heat—don’t rush it
• The pineapple adds sweetness that balances the smoke and spice perfectly
• Finishing the fish closer to the coals crisps the skin and deepens flavor
• Warm tortillas right before serving so they stay soft and flexible
• This is the kind of meal that keeps people standing around the fire long after dinner’s over