Seared Grouper Tacos
Chipotle seared grouper with a jicama and cabbage slaw, served in a warm tortilla with fresh pico de gallo.
Products used: Chipotle Olive Oil, Lime Sea Salt
Ingredients
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
Directions
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.
