Tacos Black Grouper Sandwich Recipe

Prepare

Pat the grouper fillets dry with paper towels and cut into 6–8 strips suitable for folding into two tortillas. Season both sides with kosher salt, black pepper, paprika, garlic powder, and ground cumin. Squeeze half a lime over the seasoned fish and let rest 5 minutes.

Cook - Blackened option

Heat a large cast-iron or heavy skillet over medium-high heat. Add 1–2 tablespoons olive oil and heat until shimmering. Add the seasoned fillet strips in a single layer (do not overcrowd). Cook 2–3 minutes per side until nicely charred, opaque, and flakey (internal temp ~145°F / 63°C). Remove to a plate and keep warm.

Cook - Fried option

If frying, heat 1–1½ inches of vegetable oil in a skillet to 350°F (175°C). In a bowl whisk the flour, cornstarch and baking powder; add cold sparkling water to make a light batter. Dredge fish pieces briefly in a pinch of flour (optional), then dip into batter and carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Transfer to a wire rack or paper towels to drain and season lightly with salt.

In a medium bowl combine shredded green cabbage, red cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Adjust seasoning to taste and refrigerate until assembly (can be made up to 2 hours ahead).

Stir together minced chipotle in adobo, mayonnaise, lime juice, honey and salt in a small bowl. Taste and adjust heat or acidity. Refrigerate until ready to assemble.

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven 5–7 minutes. Place a warm tortilla on a plate.

Layer half of the shredded cheese on the tortilla, then arrange cooked grouper strips down the center. Top the fish with 2–3 tablespoons of house coleslaw, a drizzle (about 1 tablespoon) of chipotle sauce, a spoonful (about 2 tablespoons) of pico de gallo, and a few cilantro leaves. Add slices or half of the avocado on the side or inside the sandwich per preference. Finish with a squeeze of fresh lime.

Top with the second tortilla to form a sandwich-style double tortilla. For a lightly crisped finish, return the assembled sandwich to a hot skillet and press gently, cooking 30–45 seconds per side until the cheese melts and tortillas are lightly golden. Slice in half and serve immediately with extra chipotle sauce, pico de gallo, and lime wedges.

Arrange quartered lime wedges, remaining avocado half (sliced) and pico de gallo on the plate. Garnish tacos with additional cilantro. Serve remaining chipotle sauce on the side for dipping.