If using grouper: pat 1.5 lb fillets dry and cut into 8 portions (about 3 oz each). If using shrimp: rinse and pat dry 1.5 lb shrimp. Place chosen protein in a shallow bowl.

Season

Combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp garlic powder, 1 tsp salt, 0.5 tsp black pepper and 1 tbsp fresh lime juice. Toss the grouper portions or shrimp in the seasoning mixture to coat. Marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Grill

Heat a grill pan or outdoor grill to medium-high (400°F / 200°C). For grouper: brush grates/pan with oil and grill fillets 3–4 minutes per side until opaque and flaking (internal temp ~145°F). For shrimp: grill 2–3 minutes per side until pink and slightly charred. Remove and rest 2 minutes; break or slice grouper into taco-friendly pieces if whole.

Tomato Relish

In a bowl combine 2 cups diced tomatoes, 0.5 cup finely diced red onion, 1 minced jalapeño (seeded if desired), 0.25 cup chopped cilantro, 1 tbsp lime juice, 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Stir and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.

Jicama Slaw

In a mixing bowl combine 2 cups julienned jicama, 1 cup thinly sliced red cabbage and 2 tbsp sliced green onion. Whisk 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 0.5 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Toss dressing with vegetables and chill briefly (10 minutes) while finishing other components.

Chipotle Aioli

Whisk together 0.5 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 0.5 tbsp fresh lime juice, 0.5 tsp minced garlic and 0.25 tsp salt until smooth. Adjust chipotle to taste for heat. Refrigerate until assembly.

Lime Sour Cream

Stir 0.5 cup sour cream with 1 tbsp lime juice, 0.5 tsp lime zest and 0.125 tsp salt until smooth. Chill until ready to serve.

Grilled Flour Tortillas & Assembly

Warm tortillas: heat a large skillet or griddle over medium-high heat. Lightly brush each tortilla with melted butter (or oil) and place on the hot pan 20–30 seconds per side until warm and slightly charred marks appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Spread a spoonful of chipotle aioli on each warmed tortilla, add pieces of grilled grouper or 2–3 shrimp per taco, top with a spoonful of tomato relish, a generous handful of jicama slaw, and a drizzle of lime sour cream. Garnish with chopped cilantro and serve with lime wedges.

French Fries (side)

Oven-roasted option

Preheat oven to 425°F (220°C). Toss 1 lb cut russet potatoes with 2 tbsp vegetable oil, 0.5 tsp salt and 0.25 tsp black pepper. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping halfway, until crispy and golden. Serve hot alongside tacos.

Fried option

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry potatoes in batches 3–4 minutes until golden and crisp. Drain on paper towels and season immediately with salt and pepper. Serve hot.