Originating from Mexico, tacos have become a huge hit worldwide. Light , healthy and delicious fish tacos are excellent for lunch dinner, breakfast or as a snack depending on how many tacos you choose to eat. This recipe will impress your friends if you are inviting them for Taco Tuesday !
The focus on this preparation is not on the tacos alone but using the cheeks of the fish, in this case grouper cheeks, which are often discarded due to lack of demand . Often, the fishermen keep such cheap cuts to themselves and sell the fillets. So with a bit of a friendly chat with your local fishmonger can help you order them in advance! During my trip to the Sarasota Farmer’s market I found grouper cheeks being sold along with the fillets freshly caught from the Gulf of Mexico. That provided me with the inspiration necessary to create this dish. I personally enjoy eating tacos with a cold crisp lager or a michelada. A suggested recipe for Michelada can be found here.
- 12 oz Grouper Cheeks
- Old Bay Seasoning, season to taste
- 1 Florida Avocado
- 2 Slices of Pineapple diced
- 4 Scallions
- 1 Lemon
- 4 Sweet Peppers sliced lengthwise
- 2 Hard Shelled Corn Tacos
- 2 Sprigs of Cilantro
- 4 Tablespoon of olive oil
1. Add the sweet peppers , pineapples, chopped scallions to a bowl and squeeze lemon juice over it. Season with salt and paprika . Set aside the sweet pepper-pineapple salad.
2. Pit and slice the avocados.
3. Season the grouper cheeks with Old Bay and a pinch of salt. Heat up the olive oil in a pan. When the oil is hot, sear the grouper cheeks for 2-3 min on each side. Be careful as to not overcook the fish as it tends to become very dry.
4. Add the sweet pepper-pineapple salad to the Taco shell. Then add the avocados followed by the grouper cheeks.
5. Garnish with cilantro.