It’s unanimous! Taco night is always a dinnertime hit, but it’s even more fun when you bring the festivities outside.

12 corn tortillas
1 medium Vidalia or other sweet onion, finely chopped
1 bunch cilantro, finely chopped
1/4 cup freshly squeezed lime juice
Salt and freshly ground black pepper to taste
2 pounds red snapper fillets
Olive oil for brushing
2 teaspoons chili powder (optional)
2 teaspoons paprika
2 teaspoons dried oregano
4 limes, quartered, for serving
Hot sauce for serving (optional)
Directions
 1. Wrap tortillas in aluminum foil, 3 packages of 4 tortillas each, and set aside. In a medium bowl, mix together onion, cilantro and lime juice. Season with salt and pepper., let stand 30 minutes for flavors to marinate.
2. Prepare enough coals for a hot charcoal fire, or preheat gas grill on high for 10 minutes with lid closed.
3. Meanwhile, generously brush both sides of snapper fillets with olive oil. season fillet tops with chili powder (if using), paprika, oregano, salt and pepper. Place tortilla packages in the oven and set temperature to 250F.
4. Place fish, skin side down, on heated grill and cook 4 minutes, until skin is golden brown and a crust has formed. Gently turn fillets over and grill 5 to 6 minutes more, until the center is cooked through.
5. Transfer fillets to a cutting board and cut each into quarters. Arrange on a platter and serve with warm tortillas, onion-cilantro mixture, quartered limes and hot sauce (if using). Let everyone assemble their own tacos.

Ingredients

12 corn tortillas

1 medium Vidalia or other sweet onion, finely chopped

1 bunch cilantro, finely chopped

1/4 cup freshly squeezed lime juice

Salt and freshly ground black pepper to taste

2 pounds red snapper fillets

Olive oil for brushing

2 teaspoons chili powder (optional)

2 teaspoons paprika

2 teaspoons dried oregano

4 limes, quartered, for serving

Hot sauce for serving (optional)

Directions

1. Wrap tortillas in aluminum foil, 3 packages of 4 tortillas each, and set aside. In a medium bowl, mix together onion, cilantro and lime juice. Season with salt and pepper., let stand 30 minutes for flavors to marinate.

2. Prepare enough coals for a hot charcoal fire, or preheat gas grill on high for 10 minutes with lid closed.

3. Meanwhile, generously brush both sides of snapper fillets with olive oil. season fillet tops with chili powder (if using), paprika, oregano, salt and pepper. Place tortilla packages in the oven and set temperature to 250F.

4. Place fish, skin side down, on heated grill and cook 4 minutes, until skin is golden brown and a crust has formed. Gently turn fillets over and grill 5 to 6 minutes more, until the center is cooked through.

5. Transfer fillets to a cutting board and cut each into quarters. Arrange on a platter and serve with warm tortillas, onion-cilantro mixture, quartered limes and hot sauce (if using). Let everyone assemble their own tacos.

You and your man will enjoy cooking al fresco together when you’re armed with these quick and easy recipes from Bob Sloan’s Dad’s Awesome Grilling Book. Author of the best selling Dad’s Own Cookbook, Sloan brings the action outdoors, dishing up other mouthwatering dishes like Roasted Corn with Chipotle Butter and Salmon with Mango Salsa.

Excerpted from Dad’s Awesome Grilling Book, by Bob Sloan, published by Chronicle Books, copyright © 2009.