Grouper Tacos (2)# Recipe

Prepare Fish

Pat grouper fillets dry with paper towels and cut into 4 equal strips (about 2-2.5 oz each). Season both sides with 1/4 tsp kosher salt, 1/8 tsp black pepper and the cajun seasoning; press lightly to adhere.

Batter & Coating

In a shallow bowl whisk together flour and cornstarch. In a separate bowl whisk the egg with milk. Set up a dredging station: flour mixture, egg wash, and back to flour if you want an extra-crisp finish. Heat vegetable oil in a 10-inch skillet over medium-high until shimmering (about 350°F or when a pinch of flour sizzles).

Working in one or two batches, coat each seasoned fish strip first in the flour mixture, then dip into the egg wash, then back into flour mixture (lightly pressing). Shake off excess and carefully place into the hot oil. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature 145°F) and crisp. Transfer to a paper-towel-lined plate and season immediately with remaining 1/4 tsp kosher salt. Keep warm.

Combine diced tomato, diced onion, minced jalapeño, chopped cilantro, lime juice and 1/4 tsp salt in a small bowl. Stir and let sit 10 minutes to marry flavors. Taste and adjust salt or lime as desired.

In a medium bowl toss shredded cabbage and carrot with lime juice, mayonnaise, honey, 1/8 tsp salt and a pinch of black pepper until evenly coated. Refrigerate briefly if not using immediately.

Warm tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Place a slice of havarti on each warm tortilla (1/2 oz per tortilla). If you prefer melted cheese, return the tortilla with cheese to the skillet for 10–15 seconds to soften.

Build the tacos: divide slaw evenly among tortillas, top with two pieces of fried grouper per taco (or arrange fish to fit), spoon 2 tablespoons pico de gallo over each, add avocado slices (about 1/4 avocado per taco), and garnish with cilantro leaves.

Drizzle 1 tablespoon sweet chili sauce over each assembled taco and serve with lime wedges for squeezing.

Serve the two tacos immediately while fish is warm and crisp. Offer extra sweet chili sauce and lime wedges on the side.