Corn makes me feel lousy, so while I serve these to the kids and D on corn tortillas, I use Zenbelly’s Plantain Tortillas for myself. If you’ve found a non-grain tortilla sub that you love, please share it in the comments.
You may have slaw and dressing left over when all the tortillas and fish are gone. But they’re so versatile, so save them and find another fun use for them the next day.
I suggest grouper. You may use any firm, white-fleshed fish. I’ll use halibut sometimes if I can’t find grouper and I’m itching for a Fish Taco fix. But grouper is definitely my first choice.
The fish-prep I use in this recipe is inspired by this Grouper Taco from Charleston Magazine.
I hope you enjoy!
(My recipe plugin is misbehaving, so it’s not letting me link to the previous recipes. I’ve got a plea in to their support team, but until I remedy the situation, you can find the Red Cabbage & Cilantro Slaw here and the Avocado & Cilantro Dressing here.)
- juice of two limes
- 4 TBSP avocado oil
- Red Cabbage & Cilantro Slaw
- Avocado & Cilantro Dressing
- 2 pounds grouper, cut into bite-sized pieces
- 12 tortillas of your choice
- Preheat oven to 350 degrees F.
- Mix the juice from the limes with the avocado oil in a medium bowl.
- Add the pieces of grouper and mix to combine.
- Cover and place in fridge for a minimum of thirty minutes.
- Meanwhile, prepare the slaw and dressing.
- Heat a skillet on medium high.
- Remove fish from fridge and quickly toss it in hot skillet.
- Immediately place skillet in preheated oven.
- Cook fish at 350 degrees F until flesh is white and springs back to touch, approximately 12 minutes.
- Meanwhile, heat tortillas according to package instructions.
- Top each tortilla with Avocado & Cilantro Dressing. Top with fish, and then Red Cabbage & Cilantro Slaw.