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  • All Year
  • 30 minutes
  • Serves 2

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Chipotle Olive Oil

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Lime Sea Salt

Seared Grouper Tacos

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

Ingredients

  • ⅔ C jicama, shredded
  • ⅔ C red cabbage, shredded
  • 2 T mayo
  • 1 T shallots, minced
  • 1 t pickle relish
  • ¼ t - ½ t SOOC Lime Sea Salt
  • ½ t 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 C shredded Monterey cheese
  • ⅓ C shredded sharp cheese
  • fresh Pico de Gallo salsa

Directions

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

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Seared Grouper Tacos

  • All Year
  • 30 minutes
  • Serves 2

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

Ingredients

  • ⅔ C jicama, shredded
  • ⅔ C red cabbage, shredded
  • 2 T mayo
  • 1 T shallots, minced
  • 1 t pickle relish
  • ¼ t - ½ t SOOC Lime Sea Salt
  • ½ t 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 C shredded Monterey cheese
  • ⅓ C shredded sharp cheese
  • fresh Pico de Gallo salsa

Directions

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