Seared Grouper Tacos


Chipotle seared grouper with a jicama and cabbage slaw, served in a warm tortilla with fresh pico de gallo.

Dish Type:

Main Dishes, Meat and Seafood, Nut Free


All Year, Summer

Prep Time:

30 minutes




  • ⅔ cup Jicama, shredded
  • ⅔ cup Red Cabbage, shredded
  • 2 Tbsp Mayo
  • 1 Tbsp Shallots, minced
  • 1 tsp Pickle Relish
  • ¼ - ½ tsp SOOC Lime Sea Salt
  • ½ tsp fresh ground Pepper
  • 14 oz Grouper Filet, cut into 8 pieces
  • Blackening seasoning
  • 3 T SOOC Chipotle Infused Olive Oil
  • 4-6 in Flour Tortillas, warmed
  • ⅓ cup shredded Monterey Cheese
  • ⅓ cup shredded Sharp Cheese
  • Fresh Pico de Gallo Salsa

Products used: Chipotle Olive Oil , Lime Sea Salt


  • Toss first 7 ingredients in a bowl to make the jicama slaw.
  • Dust grouper pieces with blackening seasoning. Heat Chipotle Infused Olive Oil in skillet on medium high. Brown grouper 3-4 minutes per side.
  • To assemble, place warmed tortilla on plate. Add cheeses, then grouper, then jicama slaw.