Cook that grouper Cajun style and toss’em on a tortilla for this simple, spicy recipe.
Blackened Grouper Taco
- 1 lb. fresh grouper fillets
- ½ 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:
- Cut grouper into 1-inch thick slices. Rub grouper with Cajun seasoning.
- 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.
- 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.
- 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
- ½ medium yellow onion, dice
- 1 jalapeño
- 1 lime, juiced
- ¼ 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
- ½ cup serving
- 1½ tbs. salt
- 1½ tbs. garlic powder
- 1 2/3 tbs. paprika
- 2 tsp. ground black pepper
- 2 tsp. onion powder
- 2 tsp. cayenne pepper
- 2½ tsp. dried oregano
- 2½ tsp. dried thyme
- 1 tsp. red pepper flakes
Combine all ingredients, stir until thoroughly blended.
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