Black Grouper Tacos Recipe

Prepare fish

Pat the grouper fillets dry with paper towels. Cut into 8 pieces suitable for two tacos (about 4–6 oz per taco portion).

Make spice mix

In a small bowl combine smoked paprika, black pepper, onion powder, garlic powder, dried oregano, cayenne, and kosher salt. Mix well.

Coat fish: Brush both sides of the fillet pieces lightly with 1 tablespoon olive oil, then sprinkle the spice mix evenly on all sides, pressing gently so it adheres.

Cook fish: Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon unsalted butter and let it melt and foam. Add the seasoned grouper pieces (do not overcrowd; cook in batches if needed). Sear 2–3 minutes per side until a dark crust forms and the internal temperature reaches 135–140°F (opaque and flakes easily). Remove to a plate and let rest 2 minutes; flake into large chunks for tacos.

Prep vegetables: Thinly shred the green and red cabbage and shred or julienne the carrot. Place in a medium bowl.

Make creamy avocado dressing: In a small bowl, mash the ripe avocado until smooth. Add lime juice, Greek yogurt, mayonnaise, honey, chopped cilantro, salt, and black pepper. Whisk until combined and creamy. If mixture is very thick, add up to 1 tablespoon water to loosen.

Toss slaw: Add the avocado dressing to the shredded cabbage and carrot. Toss gently to coat evenly. Refrigerate while finishing the fish to let flavors meld (about 10 minutes).

Combine aioli ingredients: In a small bowl mix 1/2 cup mayonnaise, minced garlic, 1 tablespoon lime juice, 1/2 teaspoon smoked paprika, optional hot sauce, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning or hot sauce level to preference.

Chill: Refrigerate the aioli until ready to assemble tacos so flavors blend.

Warm tortillas: Heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 300°F oven for 5–8 minutes.

Assemble tacos: Place two warm tortillas on each plate. Spread about 1 tablespoon zesty aioli on each tortilla. Divide the flaked blackened grouper evenly among the four tortillas (about 2–3 oz per tortilla). Top each with a generous scoop (about 1/4 cup) of avocado slaw, then sprinkle diced tomatoes and about 1/4 cup mixed shredded cheese across the two tortillas (split evenly).

Garnish & finish: Drizzle any remaining aioli over the tacos, garnish with extra cilantro leaves and serve with lime wedges. Squeeze lime over tacos just before eating.

Serve: Serve immediately while fish is warm and tortillas are pliable. Leftover slaw can be refrigerated up to 1 day; aioli up to 3 days.