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Blackened Grouper Tacos with Mango Pineapple Salsa

  • Prep Time: 10
  • Cook Time: 10-15
  • Serves: 4-6


Ingredients

  • 1 1/2 pounds grouper
  • 2 teaspoons blackening seasoning (Try Todd’s Bayou Dirt!)
  • 12 small flour tortillas
  • 1 package shredded slaw mix
  • Lancaster Mango Pineapple Salsa (16 oz. tub)
  • 12 sprigs of cilantro
  • ½ cup sour cream
  • lime wedges, optional

To Prepare

 

Rinse and remove stems from cilantro. Cut grouper into small pieces and coat evenly with blackening seasoning. Heat a nonstick skillet on medium-high heat and add 1 tablespoon of olive oil to coat the pan. Add grouper pieces to the skillet, cooking on each side for 3-5 minutes. (Cook in batches if necessary.) It will flake easily when cooked through. Warm tortillas on a sheet pan in the oven just before assembling.

To Serve

Add a scoop of slaw to each tortilla. Top with blackened grouper, a spoonful of pineapple salsa, a sprinkle of cilantro, and a dollop of sour cream (or to your liking). Finish with a squeeze of lime (optional).



Eddie's Recipe Tip: