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