Remember those grouper fillets we cooked in that big cast iron skillet? Well, it's time for Round 2 of that meal! Here's the link to the grouper fillets. http://fleurdelolly.blogspot.com/2016/05/fish-fry-time-grouper-fillets-vialia.html
While I made the Spicy Slaw, the fish reheated slowly in the oven. The spicy slaw is a definite must for this recipe. It makes a perfect crunchy texture to the fish and the soft tortilla!
3 cups shredded cabbage
3/4 cup sour cream
1/2 t. chili powder
1/2 t. ground cumin
1 garlic clove, minced
zest and juice of one small lime
1 green onion. thinly sliced (white and some of the green)
4 slices jarred pickled jalapenos, minced
salt and freshly ground black pepper to taste
Now to assemble the fish taco.
In a small skillet, over low heat, add one flour tortilla at a time and let lightly brown on both sides. Place a few spoonfuls of the slaw on top of the tortilla, top with a piece of grouper. I topped mine with a little taco sauce and some cilantro. You could certainly add avocados, cheese or any of your favorite taco toppings. Serve with a slice of lime to drizzle over the taco before devouring!