Primo Grouper Tacos Recipe

Marinate grouper

Pat grouper fillets dry with paper towels and cut into 1–1.5-inch wide taco strips. In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt and 1 tsp black pepper. Add fish strips and toss to coat. Marinate at room temperature for 15 minutes (or up to 30 minutes refrigerated).

Cook grouper

Heat a large nonstick skillet or cast-iron pan over medium-high heat and add 1 tbs cooking oil. When oil shimmers, add marinated grouper in a single layer (do not overcrowd). Cook 2–3 minutes per side until opaque and lightly golden and the thickest part registers 135–140°F (about 60–65°C). Transfer to a plate and break into bite-sized pieces with a fork. Keep warm.

In a large bowl combine shredded green and red cabbage and chopped cilantro. In a smaller bowl whisk together 2 tbs lime juice, 1 tbs mayonnaise, 3 tbs Greek yogurt, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until assembly (can be made 1–2 hours ahead).

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer to dissolve the sugar. Pour hot brine over onions, pressing to submerge. Let sit at least 10 minutes at room temperature (longer mellows the bite). Drain before using or leave a tablespoon of brine with the onions for extra tang.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warmed tortilla on a plate. Add 2–3 tablespoons of creamy cilantro-lime slaw, top with 2–3 pieces of cooked grouper, a few pickled onion slices, a couple of avocado slices, and sprinkle with cotija cheese. Season lightly with 1/8 tsp of salt if desired and squeeze a lime wedge over the top.

Serve: arrange tacos on a platter with extra lime wedges on the side. Serve immediately so fish stays warm and tortillas remain pliable.