Directions

Prepare the marinade

1. Prepare the marinade: In a shallow dish, mix together minced garlic, lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Add grouper cheeks to the marinade, turning to coat evenly. Let marinate for at least 30 minutes in the refrigerator.

Make the sauce

1. In a small bowl, combine sour cream or Greek yogurt, mayonnaise, lime juice, chipotle powder or adobo sauce, and salt. Mix well and adjust seasoning to taste. Set aside in the refrigerator until ready to serve.

2. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.

Cook the grouper cheeks

1. Remove grouper cheeks from the marinade, allowing excess marinade to drip off. Season with additional salt and pepper if desired. Carefully place the grouper cheeks in the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

2. Warm the tortillas: In the same skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.
3. Assemble the tacos: Place a spoonful of shredded cabbage or slaw mix onto each tortilla. Top with a piece of cooked grouper cheek, sliced avocado, a drizzle of sauce, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.
4. Serve: Arrange the assembled tacos on a platter and serve immediately, with any additional toppings you prefer on the side.