These Tropical Blackened Grouper Tacos with Pineapple Salsa combine the bold, spicy flavors of blackened grouper with the sweet and tangy pineapple salsa, making for a deliciously vibrant and refreshing meal.
Tropical Blackened Grouper Tacos with Pineapple Salsa
Posted by : Captain Finley / On : Jun 25, 2024
Tropical Blackened Grouper Tacos with Pineapple Salsa
Rated 5.0 stars by 1 users
Category
seafood
Servings
4
Prep Time
25 minutes
Cook Time
10 minutes
These Tropical Blackened Grouper Tacos are a flavorful fusion of spicy and sweet. Grouper fillets are coated in a bold blend of blackening spices and seared to perfection. They are then paired with a fresh and tangy pineapple salsa, adding a refreshing contrast. The tacos are completed with shredded lettuce, creamy avocado slices, a drizzle of sour cream, and a squeeze of lime, all wrapped in warm corn tortillas. Perfect for a quick and vibrant meal that serves 4 people in just 35 minutes.
Ingredients
- 1.5 pounds grouper fillets
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh pineapple, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeded and finely chopped (optional)
- Salt to taste
- 8 corn tortillas
- 2 cups shredded lettuce
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, cut into wedges
- Fresh cilantro for garnish
For the blackened grouper
For the pineapple salsa
For the tacos
Directions
Prepare the Blackened Grouper
Preheat a cast-iron skillet over medium-high heat. In a small bowl, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Pat the grouper fillets dry with paper towels. Rub both sides of the fillets with olive oil.Coat the fillets evenly with the blackening spice mixture.Cook the grouper fillets in the hot skillet for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a few minutes before flaking into bite-sized pieces.
Make the pineapple salsa
In a medium bowl, combine diced pineapple, red onion, chopped cilantro, lime juice, and chopped jalapeño (if using).Season with salt to taste.Mix well and set aside.
Prepare the toppings
Wash and shred the lettuce.Slice the avocado.Cut the lime into wedges.
Warm the tortillas
Lightly warm the corn tortillas on the grill or in a skillet over medium heat for about 1-2 minutes per side.
assemble the tacos
Place a warm corn tortilla on a plate.Add a layer of shredded lettuce.Top with flaked blackened grouper.Add a generous spoonful of pineapple salsa.Place a few avocado slices on top.Drizzle with sour cream.Garnish with fresh cilantro and a squeeze of lime juice.
Serve
Serve immediately while the tacos are warm. Enjoy!
