https://www.sizzlefish.com/blogs/recipes-to-try/grouper-fish-tacos-recipe *Fish Internal Temperature: The FDA says that the safe internal temperature for cooked fish is 145°F. Refrigerate for 30 minutes. I’m already looking forward to making this again! Altogether, these tacos add up to taste ultra-fresh and flavorful, yet they still feel nice and light and healthy, which I love. The avocado sauce I made: Amazing Mahi Mahi Tacos. Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet. I made your cream sauce, but on my tacos I used an avocado sauce (it was very good). We used the Cilantro Lime Slaw and it was delicious!! 3 Tbs. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined. For example, feel free to: Looking for some ideas on what to serve with fish tacos? 2 egg yolks Grouper is my favorite, it’s a lean, moist fish with a distinctive yet mild flavor, large white flakes, and a firm texture. Whether you’re looking for something easy, something healthy, and/or something delicious to make for Cinco de Mayo or just a weeknight meal. 1/2 teaspoon garlic salt Now it’s time to make our grouper tacos. With a slotted spoon, place fish on center of tortilla. Add cilantro and stir. Oil the grates. If you have all of your ingredients ready to go, these fish tacos can easily be made in less than 45 minutes (or 30, if you’re moving quickly). These Baked Fish Tacos are SO fresh and yummy and you saw… so darn quick and easy to make! Pour one tablespoon aioli over fish. We are completely obsessed with these tacos in our house, and I sincerely hope that now you’re going to love them too! And last but not least — all of your favorite fresh toppings piled high on top which, for the record, I sincerely hope includes lots of avocado. This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most. My husband and son love shrimp so I also made some shrimp (according to your Shrimp taco recipe) for them to have a variety. Turned out really really good. Before assembling the tacos, toss 2 or 3 tablespoons of the juices that settle from the salsa with the angel hair slaw to moisten the slaw and distribute the flavors. I love a classic beer-battered, deep-fried, ultra-crispy-and-crunchy fish taco as much as the next girl. Cut grouper into equal size pieces (about 3 pieces per fillet). Best fish tacos ever. I was skeptical that baked fish tacos would be as good as fried – I was wrong. Fish Tacos with Grouper Filets Recipe courtesy of Carolina Outdoor Journal Make fish tacos for a delicious Mexican dinner that you can make with any firm, meaty fish. Dust with salt and pepper. 2 tbs cilantro grouper fillets, cut into one-inch pieces Add soy sauce, eggs, and lime juice and zest. And letmetellyou, even fish taco haterz LOVED these fish tacos. My favorite thing in life is time spent around the table. A fish taco recipe that’s naturally mild enough for everyone at the table to enjoy, yet can easily also be kicked up a spicy notch for those who like extra heat. Mix together in food processor and serve. I also recommend cutting the fish into 2-inch chunks for a higher yummy-crust-to-flaky-fish ratio. But most of the time when I opt for fish tacos, I’m going for something lighter and healthier! 1 head lettuce, chopped grouper (sole, flounder) fillets 1/2 to 1 c. Vigo bread crumbs (any bread crumbs, but secret is it must have cheese in it) Wash fillet. So excited to have found this recipe! Place first three ingredients in a bowl and fold to coat. Keeper grouper will provide two small medallions, each weighing only an ounce or two—20 pounders will provide enough for a sandwich. 1 lime, juiced & zest reserved https://www.foodandwine.com/seafood/fish/grouper/grouper-recipes For the optional garnish, you will need some lemon wedges and fresh chopped Italian parsley. For ease of preparation, 1 (24- ounce) jar of sliced mango will give you the 1 1/2 cups needed for the salsa. Better than anything I’ve ever paid for. These mahi-mahi tacos have become one of our favorite go-to tacos recipes. 2 Tbs. 3 cloves garlic Thank you so much! Followed the recipe accordingly everywhere else and it was such a success. crushed red peppers And everything except the fish can be prepped in advance, if you’re planning to make them for a crowd. In one plate, sprinkle the flour and season with salt and pepper. Third — a super-quick 4-ingredient blender chipotle sauce for drizzling on top. Thank you for developing fantastic recipes that I can make for my family. For the Grouper Tacos: Luckily I live in Florida, so having … And all the better with some seriously tasty food to bring us all together. 2 tomatoes This post may contain affiliate links. Save my name, email, and website in this browser for the next time I comment. What kind of fish to use in fish tacos? Place sauté pan in oven for three minutes. 1 cup olive oil 2 tablespoons lime juice 3/4 cup shredded cheese Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Here’s how to make fish tacos: Detailed cooking instructions included in the full recipe below. more about me ». Melt 1 stick butter in Pyrex baking pan. See notes above for possible ingredient variations. Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces. Dice the avocado, peach, onion, and cilantro; chop the cabbage; and quarter the limes. Going into meal rotation! Salt & pepper, to taste Topped with avocados. 1 tsp. It definitely is life changing! 1 pinch sea salt They can also easily be adapted to be gluten-free or dairy-free, if you would like. Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork. 2 6 oz. Coat fish pieces with flour and place on other plate. Add fish and sear for 30 seconds on each side. Dredge fish through flour, coating both sides. Will be making this again. These 100% lived up to their name. These tacos are SO MUCH YES! But hakuna matata — they’re actually quite simple to make. (the slaw can … I love to fish so now, the pressure will be on to catch fish for making these fish tacos!! The grouper is fried in a flour/buttermilk batter, giving it a delicious light crunchy coat and tang from the buttermilk. *Chili Powder: I’m referring to the general chili powder sold in American grocery stores (not cayenne!). We loved everything – the chipotle crema, the slaw, and the fish. Teenage sons agreed these were the best fish tacos they had ever eaten. For the Cilantro Soy Aioli: *Crispy Panko: To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven. 1/3 cup reduced-fat mayonnaise (Serves 4-6) Also, while the instructions for this fish taco recipe may look a bit long in writing, they’re actually quite easy to make. olive oil This is the kind of fish taco I crave. Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides. Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Thank you! 1/4 cup fresh cilantro leaves One of the best recipes I’ve made in months and hands down the best fish taco recipe I’ve ever made. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. For this fish taco recipe, you will need the following ingredients: This fish taco recipe may look a bit long and complicated in writing. Top with tomato pico. 3/4 cup tomato/cucumber pico, Cilantro Soy Aioli: optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc. ★☆ chopped cilantro, Tomato Pico: I recommend letting the panko toast in the oven until it reaches a pretty deep golden brown for maximum crispiness. These tacos … I only used about half of the panko mixture though and mine were well-covered. To a large skillet, add the butter and heat over medium-high heat to melt butter. Slowly add oil in a steady stream. 1. Instructions. They are made with the the four main components that I believe are essential to the best fish tacos. 1 Review. 1 lime, juiced & zest reserved For the Tomato Pico: So here’s the thing. Your email address will not be published. Toss onions and cabbage with the cilantro lime sauce. Blackened Grouper Linguine. Try to look for fish filets that are roughly the same thickness for even cooking. And if you have your ingredients all ready to go, they can be ready in less than 45 minutes (or 30 minutes, if you’re moving quickly!). The slaw, the sauce, the breading on the fish. Pat the fish dry with paper towel and season both sides with salt and fresh ground pepper. Pour juice of 1 lemon in butter; mix. Add fish to skillet, season with salt and pepper, … First — good-quality fish, coated in a zesty toasted Panko crust, and baked in the oven (not fried) to crispy perfection. ★☆. Clearly, I’m a big fan. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the … This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most. This will be my “go to” fish taco recipe from now on! Place the ingredients in a food processor; process until blended. Heat sauté pan over medium heat. 1 cucumber, peeled & seeded 2 Tbs. ★☆ The real proof was that my 5 year old declared that these were better than the tacos at our favorite taco place. Place two plates side by side on the counter. Alright, let’s making a shopping list! (Internal temperature should be 145°F*.) I used some crappie that we had caught last spring that we froze. 6 Tbs. We all need comfort right now and good food is my way of nurturing my nearest and dearest. Excising the meat is easy. If you love pasta and you love grouper, then you will … Made enough for 2 of us to have 3 tacos each tonight and leftovers for tomorrow. 1 medium ripe avocado, peeled and cubed https://www.allrecipes.com/gallery/popular-side-dishes-fish These Mahi Mahi Tacos are … INGREDIENTS 1 Pound Yellow Edge Grouper (Anna Marie Shrimp), or any firm white fish like cod or pollock6 Good Quality Corn or Flour Tortillas3 Tablespoons Blackened […] Fresh Grouper Fillet Over Pasta. Made these tonight exactly as described in the recipe, along with the linked cilantro lime slaw (left out the jalapeños, added some chipotle peppers in adobo sauce for a bit of smokiness). ★☆ splash of red wine vinagrette. Total Time: 20 minutes. Take a flour tortilla and in it some of the shredded lettuce, chopped tomatoes, red onions and shredded cheese. Feel free to get creative and customize your own fish tacos recipe to taste! This recipe is titled appropriately. (Makes 1 cup) https://charlestonmag.com/charleston_magazine/recipe/grouper_tacos Preheat oven to 350°F. Showing 1-18 of 52. Pairing the grouper with a Cucumber Pico brings a cool crunch and acidic flavor, along with a Lemon Relish Aioli to add a creaminess that I love so much and need when I prepare tacos. 2. A fish taco that’s perfectly balanced with all things hot and cool, crispy and tender, smoky and citrusy, saucy and herb. Using your right hand, dip a piece of fish in the egg so that it is coated on all sides. ★☆ You know, a fish taco that’s big on fresh flavors, but mercifully low on the grease factor (and accompanying stomachache). I toasted the Panko (which I had never done but will do always from now on). @Karyn, I made a very similar sauce–just used Greek yogurt in place of mayo. Recipe | Courtesy of Food Network Kitchen. Once you try them, you’ll most likely feel the same way! I usually pull mine out of the oven around 135-140°F, since the temperature will continue to rise a few degrees more while the fish rests. 12 corn tortillas, heated I used Ian’s Gluten Free Panko Bread crumbs and was sure to toss with the suggested tablespoon of oil for extra crispness. https://ediblesarasota.ediblecommunities.com/recipes/seared-grouper-tacos This recipe was SO GOOD with fresh-caught walleye. Using your left hand, transfer the fish to the baking sheet. gluten-free soy sauce Then repeat the process with the remaining fish. Stack two tortillas per taco. In a blender, pulse garlic and salt. Grouper Tacos: This recipe is amazing. cilantro soy aioli Required fields are marked *, Rate this recipe Baked Apples with Sunchoke Caramel & Chantilly Cream from Post House, Baked Rigatoni with Sunday Sauce from Post House, Sea Island Red Pea-Stuffed Collards from Basic Kitchen, Charleston Gold Rice Pilaf with Pomegranate & Mint from Basic Kitchen, Apple, Sausage, & Fennel Biscuit Dressing, Apple & Bacon-Braised Collard Greens with Roasted Sweet Potatoes & Ginger-Turmeric Mashed Butternut Squash, Mascarpone & Fig Tarts with Hot Honey, Green Peanut Oil. Place fillet on top of butter; turn over in butter to coat. 1/2 purple onions Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip top plastic bag. To serve, in a crisp tortilla scoop aioli, sharp cheddar, lettuce (romaine or green leaf) and grouper. As always, AMAZING! Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large ziptop plastic bag. So if you love fish tacos as much as I do, I hope you’ll give this one a try! Top with two tablespoons cheese, lettuce, and two tablespoons pico and serve. I agree this is a great recipe and the crispiness and flavor are pleasant! Eat–all-the-tacos. Second — that cool and crunchy and irresistibly delicious Cilantro Lime Slaw recipe that I posted yesterday. A fish taco that’s legit do-able in my own kitchen, yet rivals the authentic taco shop just down the street. Grilled Fish Tacos with Lime Slaw. BAKED GROUPER FILLET : 1 stick butter Juice of 1 lemon 1 to 2 lbs. ;). Please read my disclosure policy. Here are a few suggestions! Preheat a grill to medium. 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