Chimichurri Grouper Tacos Recipe
Two warm corn tortillas stuffed with a lime cilantro cabbage slaw, sautéed blackened grouper, drizzled with chimichurri aioli and topped with queso fresco & avocado slices.
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Ingredients
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Tacos
Lime Cilantro Cabbage Slaw
Chimichurri Aioli
Method
Tacos Preparation
- 1
Prepare the Blackened Grouper
Season the grouper fillets with salt, black pepper, and blackening seasoning. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the fillets and cook for 3-4 minutes on each side or until the fish is cooked through and has a blackened crust. Remove from heat and chop into bite-sized pieces.
- 2
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable. Keep them warm in a clean kitchen towel.
- 3
Prepare the Queso Fresco and Avocado
Crumble the queso fresco and slice the avocado into thin slices.
Lime Cilantro Cabbage Slaw Preparation
- 4
Make the Slaw
In a large bowl, combine the shredded cabbage, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss well to combine and let sit for 10 minutes to allow the flavors to meld.
Chimichurri Aioli Preparation
- 5
Prepare the Chimichurri Aioli
In a bowl, whisk together the mayonnaise, chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and black pepper until smooth and well combined.
