We got you covered for taco Tuesday at Fresh Catch Fish Co Punta Gorda. Fish tacos with grouper cheeks can be a delicious and unique twist on the classic taco. Here's a recipe you might enjoy!
Grouper Cheeks Fish Tacos
Posted by : Paul / On : Apr 23, 2024
Grouper Cheeks Fish Tacos
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
40 minutes
Cook Time
10 minutes
Fish tacos with grouper cheeks can be a delicious and unique twist on the classic taco.
Ingredients
- 1 pound grouper cheeks, cleaned and patted dry
- 8 small corn tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado, sliced
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Vegetable oil for frying
- Optional toppings: diced tomatoes, sliced jalapeños, salsa, sour cream
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chipotle powder or adobo sauce (adjust to taste)
- Salt to taste
ingredients
For the Marinade
For the sauce
Directions
Prepare the marinade
- 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
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.
- Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
Cook the grouper cheeks
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.
- 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.
- 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.
- Serve: Arrange the assembled tacos on a platter and serve immediately, with any additional toppings you prefer on the side.
