Blackened Grouper Tacos

Cook that grouper Cajun style and toss’em on a tortilla for this simple, spicy recipe.

Blackened Grouper Taco

• 1 lb. fresh grouper fillets
• 1/2 cup Cajun seasoning
• 12 tortillas (go corn for a gluten-free option)
• 1 red onion
• 10 mini sweet peppers
• Tomato-less Pico de Gallo
• 1/3 cup light vegetable oil

Method:

1. Cut grouper into 1-inch thick slices. Rub grouper with Cajun seasoning.
2. Heat skillet to medium-high heat. Place grouper into dry skillet, slowly drizzle oil. Cook until grouper turns amber/black, turning to cook all sides.
3. Slice onion into strips, set aside. Core and de-seed peppers, cut into thin slices. Combine with onions, add salt and pepper to taste. In a skillet, heat 1 tbs. of EVOO. Sauté peppers and onions until slightly tender, stirring throughout.
4. On a tortilla, place grouper, tomato-less Pico de Gallo, and top with sautéed peppers and onions. Add sour cream and hot sauce if you are so inclined.

Tomato-less Pico de Gallo

• 1/2 medium yellow onion, dice
• 1 jalapeño
• 1 lime, juiced
• 1/4 cup chopped cilantro
• Salt

Finely dice onion and mince jalapeño, add to a bowl with cilantro. Juice lime over top, mix to combine.

Cajun Seasoning

• 1/2 cup serving
• 1 1/2 tbs. salt
• 1 1/2 tbs. garlic powder
• 1 2/3 tbs. paprika
• 2 tsp. ground black pepper
• 2 tsp. onion powder
• 2 tsp. cayenne pepper
• 2 1/2 tsp. dried oregano
• 2 1/2 tsp. dried thyme
• 1 tsp. red pepper flakes

Combine all ingredients, stir until thoroughly blended.

For more Florida grouper recipes, click here.