Blackened Grouper Tacos

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

Blackened Grouper Taco Recipe - Fresh Seafood 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


  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

  • 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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