Grouper Tacos with Chipotle Crema and Mango Avocado Salsa

Grouper Tacos Ingredients 1 CFK

Grouper Tacos Ingredients 2 CFK

Grouper Tacos with Chipotle Crema and Mango Avocado Salsa

My favorite grouper recipe by far, has got to be this one. Freshly caught wild grouper from Madeira Beach on the Gulf of Mexico, lightly sautéed, topped with fragrant mango, cilantro, tomato and avocado salsa. The slight creamy spiciness of the chipotle crema ties the full range of textures and flavors together, delivering to you the best tasting tacos you will ever have!

GROUPER TACOS WITH CHIPOTLE CREMA AND MANGO AVOCADO SALSA

Ingredients:

For the fish and tacos
1/2 lb flaky white fish filets like grouper or mahi-mahi – I used grouper in this recipe
3 tbsp clarified butter (ghee) – I prefer it to butter as the protein that normally burns at high temperatures, is removed
6 small 5″ to 6″ corn tortillas
Pinch of salt

For the mango salsa
1/2 a mango, finely diced
1/2 an avocado finely diced
1/2 a red onion, very finely diced
3 tbsp cilantro, chopped
12 finely diced grape tomatoes or 1 medium tomato with seeds removed and diced
1/2 lime, juiced
1/2 tsp salt

For the chipotle crema
1/3 cup good mayonnaise like Duke’s or make your own (recipe here)
3 tbsp sour cream
1 tsp chopped chipotle in adobo sauce or if you prefer a milder sauce, just use the juice/adobo sauce
2 tbsp chopped cilantro
Juice from 1/2 a lime

Instructions:
Make the chipotle crema first by combining all of the ingredients and set aside
Put together all the ingredients for the mango avocado salsa (see notes) and set aside also
Dice the grouper into about 1 inch long pieces
Heat the ghee/clarified butter (preferably in a non-stick pan) and cook the grouper pieces in batches (you want to fry the fish, not boil it)
When just done, drain on kitchen paper
Warm the tacos slightly in the microwave on full for 30 seconds
Assemble the tacos: taco, grouper pieces, crema, salsa ~ or any order you choose 🙂

Notes:
You can fry the fish fillet whole but I prefer to fry the pieces and get a little more crunch in each bite but careful not to dry out the fish. You want moist chunks.
Don’t make the salsa too ahead of time or your avocado will brown.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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