Pan-seared grouper tacos with avocado salsa

One of the best parts about living in South Florida is the fact that we have fresh seafood readily available. These tacos can really be made with any firm white fish (mahi mahi, tilapia, halibut, etc.) or even with some grilled shrimp!  The avocado salsa is fresh, easy, and relatively low-fat. You can really add whatever you want to the salsa (corn, black olives, etc) to make it your own. These are the ingredients I had on hand so that’s what you’re getting! 😉 I added some cumin and chili powder to the flour when I dredged the fish but it’s not necessary if you don’t have any on hand….

Here’s what you need:

1/2 lb. of fish, cut into 1 inch wide strips so it fits better inside the taco

all-purpose flour, for dredging

1 can of black beans, rinsed

2 Hass avocados, cut into cubes

1/2 medium red onion, chopped

1/2 jalapeno, seeded and minced

1 garlic clove, minced

2 plum tomatoes, diced

fresh lime juice from 2 limes

handful of chopped cilantro

2-4 small tortillas, warmed

olive oil/salt/pepper/peanut oil for the fish/cumin/chili powder

Here’s what you do:

In a pan heat up some peanut oil over high heat. Dredge the fish in the flour mixture (cumin, salt, pepper, chili powder) and place in the pan. Make sure your fish is patted dry before you dredge it. It will get a better sear that way!

Once it’s brown, flip it over. When the fish finishes (shouldn’t take long, depends on how think your cut is) place aside on a plate with paper towels.

Grouper cut into strips

Fish sticks!!

Warm the tortillas in the toaster oven or on a pan to get them a little crispy.

Now for the salsa! You really don’t have to do it in this order…Combine the beans, garlic, avocados, tomatoes, onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix to coat everything properly..not too violently though because you want to keep the avocados intact! Unlike I did…. 😉

A yummy mixture!

Place a strip of the fish in the warmed tortilla, cover with the salsa, maybe some more lime juice (I like it really lime-y) and voila! Summery, light fish tacos!!

Delicious!

Happy cooking!

–Melissa