Seared Fish Tacos

Seared Fish Tacos
Seared Fish Tacos (WPLG, INC.)

Seared Fish Tacos

For the taco:

your favorite corn tortillas

1 pound grouper filet, cut into 1 X 4-inch pieces cabbage slaw, recipe below

avocado crema, recipe below

Marinade:

2 tablespoons olive oil

1 shallot, chopped fine

1 garlic clove, chopped

1 cup orange juice, freshly squeezed

2 tablespoons lime juice, freshly squeezed

1 small chipotle chili in adobo

1 tablespoon adobo from the chili can 1⁄4 bunch cilantro leaves and stems

¼ teaspoon salt

pepper, to taste

Cook the shallot and garlic in the oil over low heat until soft but no color. Transfer to a blender. Add remaining marinade ingredients and puree until smooth. Season with salt and pepper. Marinate fish 2-4 hours before cooking. You can grill the fish or cook in a hot cast iron pan with a drizzle of oil. The fish will take 2-4 minutes to cook.

Cabbage Slaw:

2 cups green cabbage, shredded

½ teaspoon kosher salt

juice from half a lime, freshly squeezed

½ jalapeno, sliced in rounds as thinly as possible

2 tablespoons cilantro, finely chopped

Mix all ingredients together.

Avocado Crema:

2 avocados, pitted and peeled

½-1 cup sour cream or Mexican Crema, divided

juice of ½ lime

8-10 sprigs cilantro, chopped

1 teaspoon salt

Add all of the ingredients in a blender reserving about ½ cup of the sour cream or crema. Puree and add the remaining sour cream or crema, if needed, or if you would like an extra creamy avocado puree. Taste for seasoning.

Note: If using sour cream you may need to add a splash of half & half or water to help move the blender.