Fried Grouper Tacos Recipe

Prepare fish

Pat grouper fillets dry and cut into 1/2–3/4-inch wide strips suitable for folding in tortillas. Season the strips with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika, tossing gently to coat.

Dredge fish

Combine 3 tbs all-purpose flour and 2 tbs cornstarch in a shallow bowl. Dredge each fish strip in the flour mixture to lightly coat, shaking off excess.

Fry fish

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it registers 350°F (or a small breadcrumbs sizzle on contact). Working in batches, fry the dredged grouper strips 2–3 minutes per side until golden and cooked through (internal temp ~145°F). Transfer to a paper-towel-lined plate and season immediately with a light pinch of salt.

Warm tortillas & assemble

Warm flour tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5 minutes. To assemble each taco: place a warmed tortilla on a plate, add a generous spoonful (about 2–3 tbs) of house coleslaw, 2–3 pieces of fried grouper, sprinkle with shredded cheese (about 2 tbs), and drizzle 1 tbs chipotle sauce across the top. Serve 2 tacos per order.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tbs lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over vegetables and toss to combine. Refrigerate at least 15 minutes so flavors meld before using.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle pepper (from adobo), 1 tsp lime juice, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and add more chipotle for heat if desired. Keep chilled until ready to spoon over tacos.

Gently toss together 1 diced avocado, 1 diced roma tomato, 2 tbs finely diced red onion, 1 tsp chopped jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Adjust seasoning to taste. Hold chilled or at room temperature and serve on the side so avocado retains texture.

Cook rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tbs butter if using.

Fry plantains

Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat 1/2 cup vegetable oil in a skillet over medium heat. Fry plantain slices in batches 1.5–2 minutes per side until golden brown and caramelized. Transfer to paper towels and sprinkle with a light pinch of salt. Serve warm.

Plate two warmed tacos per order with house coleslaw, fried grouper, shredded cheese and a drizzle of chipotle sauce. Spoon avocado pico de gallo on the side, add a scoop of jasmine rice (about 1/2 cup) and 3–4 fried plantain slices. Garnish with cilantro leaves and a lime wedge. Serve immediately.