The combination of warm smoky spices and the slightly sweet grouper fillets perfectly complement each other. Also, by roasting all of this together on a sheet pan, you get the time to throw the slaw ingredients together without having to watch over the fish while it cooks.
Place the sheet pan in the oven and bake for 20-25 min or until the internal temperature of the grouper reaches 145 degrees. While the grouper fillets bake, make the slaw by placing the sliced cabbages, sliced shallot, minced garlic, chopped cilantro lime zest, lime juice, salt and pepper in a large bowl.
Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro,jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork.
Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.
Top fish with corn salsa; drizzle with the sour cream mixture. , the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
Using a very sharp, flexible blade, fillet knife, simply cut the cheek away from the head. And don’t forget, while you’re working on the fish ’s head, that there’s also some good meat to be found in the throat.
Like cheeks, throats are sometimes overlooked or ignored, but they also provide a nice piece of tender meat that’s also good for tacos. That means hard-shell corn tacos, crisp veggies and fried fish.
For breading, I prefer using equal amounts of crushed Saltines and all-purpose flour, seasoned with a bit of Cajun spice and some salt and black pepper. If you heat your oil (canola or peanut) to about 375 degrees and don’t crowd the pan, you’ll get perfectly fried fish in just a few minutes.
I’ve also found that while my Avocado and Tomatillo Salsa works well as the base layer for these fish cheek tacos (We call them “Cheek-Os”), that it’s also a popular stand-alone appetizer, served with salty tortilla chips. As is the case with many recipes, mine for fish cheek tacos should serve as a basis for creating your own version of this tasty entrée.
Try soft tacos, grilled fish, and vary the toppings, depending on what’s available locally or seasonally. Tender grouper cheeks, breaded and fried, in a crisp taco shell.
Add to contents of mixing bowl, adding the oil, vinegar, salt and pepper as you fold ingredients together with a spatula. Watch Donna Reynolds make fish tacos in this video clip from Carolina Outdoor Journal.
If you’ve never tried grouper it’s a firm, extra lean, flaky, white fish that’s mild in flavor. I made the fish while on vacation and it’s a one-skillet recipe that’s ready in 10 minutes and there are planned leftovers.
The second night I sliced it for fish tacos complete with lettuce, tomatoes, cheese, and a whisk-together honey mustard-lemon sauce. Lots of very clean plate club members which made me happy.
3 tablespoons butter flour, for lightly dredging and coating fish 2 large grouper files (about 1 1/2 pounds) juice of 1 lemon, about 3 to 4 tablespoons salt and pepper, to taste taco or fajita shells 1 cup romaine or iceberg lettuce, chopped 1 tomato, diced 1 cup shredded cheese (cheddar, Monterrey Jack, etc.) Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.
To make the fish tacos, lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce. To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine.
If you have ever had the chance to enjoy a good fish taco, you know that they are something unique and absolutely delicious. A simple tempura-battered fish filet fried to perfection is topped with a basic slaw and creamy dressing.
The beginning of fish tacos is rumored to have started with Rubio’s Coastal Grill in San Diego. We can presume fish tacos started in Mexico at some point, but Ralph Rubio can definitely take credit for their popularity in the United States since the 1980s.
I had never had a fish taco until my husband took me to Rubio’s in San Diego about 8 years ago. There was just something perfect about fresh warm corn tortillas, tender flaky fish, and a variety of sauces or salsa on top.
While stronger in flavor than things like cod or tilapia, it isn’t as strong as tuna or salmon. Fish does continue cooking for up to 5 minutes after removing from heat, so it is safe to pull out at a slightly lower temperature.
You just won’t get the flavor, flakiness, or texture when reheating that you can when you make it fresh just before serving. While I have also made salmon, sea bass, and tuna in tacos in the past, they are not my favorites.
Tortillas (corn or flour) Lime wedges Hot sauce Fresh cilantro Green onions In a large bowl, toss all ingredients for the slaw together then cover and refrigerate until ready to serve.
For the lime sauce, in a small bowl, whisk together the ingredients, cover, and refrigerate until ready to serve. In a large bowl, sift together the flour, salt, pepper, paprika, and cumin.
In a medium cast iron skillet, heat 1 vegetable oil until hot but not smoking. Dip the fish filet into the batter until coated well, then place into the hot oil to cook.
Place a piece of fish onto the tortilla, top with a bit of the slaw, and then drizzle on the lime cream sauce. Present with lime wedges on the side along with the hot sauce, fresh cilantro, and diced onions if desired.
Chef’s Tips Deep frying is the best method for getting a tempura batter to stick and brown well on fish. You can easily do so in a cast iron skillet in limited oil, or if you plan to make this regularly, investing in a Fry Father may be a good choice for your kitchen.
To Serve Place a fried fillet on each tortilla, top with cabbage slaw, and lime cream sauce. Add diced onions, fresh cilantro, and hot sauce if desired.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Recipe courtesy of The Waterfront Restaurant, Anna Maria Island, FL.
½ cup shredded jicama ½ cup shredded red cabbage 2 tablespoons mayonnaise 1½ teaspoons capers 1 teaspoon minced shallots 1 teaspoon pickle relish Salt and freshly ground pepper 12 ounces black grouper fillets, cut into 6 pieces Blackening seasoning, to taste 2 tablespoons vegetable oil 4 6-inch tortillas, warmed ½ cup shredded Monterey Jack cheese Fresh pic ode Gallo, for serving Combine jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in bowl.
Serve with corn tortillas for a simpler, and easier way to enjoy fish tacos. But the best part is that homemade, simple 5 ingredient cabbage slaw.
Shredded cabbage, corn, cilantro, red onion, and quest fresco covered in a creamy sour cream sauce. Costco sells an amazing Ultimate Fish Stick that's really crispy.
Plan on putting 1-2 fish sticks per taco, so buy as many as you need according to that. Wrap the tortillas in a damp paper towel and place on a microwave-safe plate.
You can also buy a head of green cabbage and shred it yourself. If you want spice then add a chopped jalapeño into the cabbage slaw mix.
I love the basic seasonings of salt, cumin, and chili powder but feel free to add some more if you want, The cabbage slaw could be made a few hours ahead of time and kept in the fridge if needed. I've always just made it as the fish sticks are cooking, that way everything is ready in just about 30 minutes.
In a separate bowl, combine sour cream, lime juice, salt, cumin, and chili powder. Wrap corn tortillas in a damp paper towel and place on a microwave-safe plate.
Serve warmed corn tortillas, place 1-2 fish sticks on each, and top with some cabbage slaw. The slaw recipe makes enough for at least 20 tacos, and depending on if people use one or two fish sticks inside their tacos, will make the serving size larger or smaller.
If you are serving a crowd, I would double the fish sticks but leave the cabbage recipe as is. Unless, you know people will want lots of the cabbage slaw on their tacos, then go ahead and double.
You will find it by the other bagged salads in the produce area of the grocery store. If you're not familiar with quest fresco it is a Mexican cheese that is so yummy and salty.
These fish tacos are loaded with all the best toppings, including cabbage, pic ode Gallo and a simple homemade white sauce, or “cream”, and they can be ready in less than 30 minutes. Some people like fish tacos breaded, or fried, but I personally love them best when they are grilled.
The fish maintains its fresh, delicious taste and texture and it’s much healthier than breading and frying. Other parts of this recipe are adaptable, but those three things, paired together, are the trinity of basic fish tacos.
Cook the corn tortillas on your grill, or in a dry skillet, for just a few seconds on each side, until warmed. The white sauce in this fish tacos recipe is easy to make and really binds all the ingredients and flavors together.
Add the sour cream (or substitute Greek yogurt), mayo, lime juice, and seasonings to a bowl and stir to until smooth. The fish marinade and white sauce can both be made a few days in advance and stored in the fridge.
Shredded cabbage, fresh cilantro and pic ode Gallo are musts. If you don’t have what you need to make fresh pic ode Gallo, you could substitute your favorite salsa.
We also like fish tacos topped with chopped avocado, a sprinkle of Scotia Mexican cheese, and a squeeze of fresh lime juice. This dish is a winner in flavor and freshness, and I love that it’s a healthy dinner you can throw together in less than 30 minutes.
Hope you enjoy these delicious, fresh and healthy grilled fish tacos as much as we do. In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.