Grouper Tacos Recipe

Place thinly sliced red onion in a jar or bowl. Warm apple cider vinegar, water, sugar and salt in a small saucepan until sugar dissolves (about 1–2 minutes). Pour hot brine over onions, press down to submerge, cool to room temperature, then refrigerate at least 30 minutes (up to 1 week).

In a large bowl combine shredded green and red cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon, salt and pepper until smooth. Pour dressing over cabbage mixture, toss to coat evenly. Refrigerate while you cook the fish so flavors meld (at least 15 minutes).

Scoop avocado into a blender or bowl. Add Greek yogurt (or sour cream), lime juice, chopped cilantro and salt. Blend or mash until smooth, adding up to 1 teaspoon water to reach a drizzling consistency. Taste and adjust salt or lime.

Stir together mayonnaise, minced chipotle, adobo sauce, lime juice, minced garlic and salt in a small bowl until smooth. Adjust heat with more chipotle or a pinch of sugar to balance if desired. Refrigerate until ready to assemble.

Prep

Pat grouper fillets dry with paper towels and cut into portions that will fit on tortillas (about 8 pieces). Rub olive oil over both sides of fillets.

Mix smoked paprika, paprika, garlic powder, onion powder, cumin, oregano, cayenne, salt and black pepper in a small bowl. Sprinkle and press the spice mix evenly onto both sides of each fillet.

Cook

Heat a large cast-iron skillet or heavy frying pan over medium-high heat until very hot. Add butter and swirl to melt. Add fillets and sear without moving for 2–3 minutes until a dark crust forms. Flip and cook another 1.5–3 minutes, depending on thickness, until fish flakes easily and reaches 145°F (63°C). Remove to a plate and let rest 2 minutes. Break into large forkfuls for tacos.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in damp paper towel and microwave 20–30 seconds. Keep covered to stay warm.

To assemble each taco: place a warmed tortilla on a plate, spread about 1 tablespoon avocado crema, add 2–3 tablespoons creamy coleslaw, top with a portion of blackened grouper, a drizzle (about 1 teaspoon) of chipotle aioli, a few slices of pickled red onion, a sprinkle of crumbled cotija (about 1–2 tablespoons), and finish with cilantro leaves and a squeeze of lime. Add extra avocado slices if desired.

Serve immediately while fish is warm. Leftover components (coleslaw, aioli, crema, pickled onions) store separately in the refrigerator for up to 3–4 days; cooked fish best eaten same day.