Seared Grouper Tacos
Ingredients
- ½ cup shredded jicama
- ½ cup shredded red cabbage
- 2 tablespoons mayonnaise
- 1½ teaspoons capers
- 1 teaspoon minced shallots
- 1 teaspoon pickle relish
- Salt and freshly ground pepper
- 12 ounces black grouper fillets, cut into 6 pieces
- Blackening seasoning, to taste
- 2 tablespoons vegetable oil
- 4 6-inch tortillas, warmed
- ½ cup shredded Monterey Jack cheese
- Fresh pico de gallo, for serving
Instructions
- Combine jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in bowl. Season with salt and pepper and set aside. Dust grouper with blackening seasoning. Heat oil in a skillet over medium-high heat. Sear grouper on each side until nicely browned and cooked through, about 3 minutes per side. Top each tortilla with cheese, followed by grouper, and topped with jicama slaw. Serve with pico de gallo on the side.
