Enjoy a refreshing and flavorful twist on traditional fish tacos with this recipe featuring tender, pan-seared grouper and a vibrant pineapple slaw.
Summer Time Grouper Tacos with Pineapple Slaw
Posted by : Capp'n Finley / On : Jun 04, 2024
Grouper Tacos with Pineapple Slaw
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
### Grouper Tacos with Pineapple Slaw
Enjoy a refreshing and flavorful twist on traditional fish tacos with this recipe featuring tender, pan-seared grouper and a vibrant pineapple slaw. The grouper is marinated with a blend of olive oil, lime juice, and spices, then cooked to perfection. The pineapple slaw combines shredded cabbage, fresh pineapple chunks, red bell pepper, and cilantro, tossed in a tangy lime-mayo dressing. Served on warm corn tortillas and topped with crumbled queso fresco and optional jalapeño slices, these tacos offer a delightful balance of sweet, savory, and spicy flavors. Perfect for a quick and satisfying meal, these tacos are sure to be a hit!
Ingredients
- 1 pound grouper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 lime, juiced
- 2 cups shredded cabbage
- 1 cup fresh pineapple chunks, diced
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 lime, juiced
- Salt and pepper, to taste
- 4 corn tortillas
- 1 jalapeño, thinly sliced (optional)
- 1/2 cup queso fresco, crumbled
- Lime wedges, for serving
For the Grouper
Pineapple Slaw
Tacos
Directions
Prepare the Pineapple Slaw
In a large bowl, combine the shredded cabbage, diced pineapple chunks, diced red bell pepper, and chopped cilantro.
In a small bowl, mix together the mayonnaise and lime juice until well combined.
Pour the mayo-lime mixture over the slaw and toss to coat.Season with salt and pepper to taste.
Set aside to let the flavors meld while you prepare the grouper.
Cook the Grouper
Pat the grouper fillets dry with paper towels.
In a small bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, cumin, and lime juice to create a marinade.
Rub the marinade over both sides of the grouper fillets.
Heat a large skillet over medium-high heat. Add a bit more olive oil if necessary.
Once the skillet is hot, add the grouper fillets.Cook the fillets for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
Remove from heat and let rest for a minute before flaking the fish into bite-sized pieces.
Assemble the Tacos
Warm the corn tortillas in a dry skillet over medium heat or directly over a gas flame until soft and pliable.
Divide the flaked grouper evenly among the tortillas. Top each taco with a generous portion of pineapple slaw.
Add a few jalapeño slices for extra heat, if desired.
Sprinkle with crumbled queso fresco.
Serve immediately with lime wedges on the side for squeezing over the tacos.
