• Mechelle

Grouper Tacos (with a Hot Pepper Papaya Sauce)

Updated: Aug 31, 2020

Any dish that offers a variety of toppings and garnishes is a win for me. Shredded pork bowl with extra salsa verde? Yes please! Gyro with extra tzatziki sauce? of course! One of my go-to places when I travel is Taco Bell. I order the Taco Loco with extra (and spicy) everything so tacos DEFINITELY had to make the menu. Tacos offer a hand-sized crunch of mixed textures, flavors and sauces ranging from mild to spicy and uses a variety of meats. The pepper papaya sauce added a spice accent that complimented this grouper taco along with the vibrant colors of the cilantro, cabbage and carrot apple salad. This is a quick, easy and fun dish to make with your kids for Taco night or with your girlfriends!

Fish Tacos


Prep time: 15 minutes

Cooking time: 13 minutes

Total time: 30 minutes


Ingredients

1 10/12oz Grouper Fillet (marinated)

¼ Cup Red Cabbage, thinly sliced

3 Lettuce leaves, thinly sliced

2 Plum Tomatoes, chopped

1 Scallion, thinly sliced

2 tsp Jalapeno, minced (optional)

1 tsp. Flaming Flakes (Ground Red Pepper by Firehouse Spice)

1.5 Lime

Fresh Cilantro

4 Flour tortillas


Prep:

Remove marinated fillet from fridge for 15 minutes before cooking. Add 1tsp. dash of ground red pepper and mix gently (add tsp. olive oil if necessary). Slice fillet lengthwise and then in half, avoiding any bones. Place in a container and set aside. Prepare all produce and place aside.


Directions:

Preheat 3 tbsp. olive oil in a frying pan for 5 minutes on medium heat. Place grouper strips in the frying pan carefully and let cook for 5 minutes on each side, depending on the density of the fish. Place cooked fillets aside in a bowl. Heat Flour tortillas in a pan of 2 tsp. olive oil, for 2 minutes on the first side and 1 minute after turning over to achieve desired crispiness. Place tortillas aside. Layer the taco starting with lettuce and cabbage. Add fish and top with scallions, carrot apple salad, tomatoes and papaya sauce. Squeeze with fresh lime.


Servings: 4 Tacos


Tips:

  • You can have a soft taco by heating the tortillas without oil and folding it around the ingredients (ensure to secure with a toothpick)

  • Flour Tortillas do fill with air during heating. To avoid air pockets or uneven cooking smooth the air pocket gently with the tongue or spatula in a circular motion This redistributes the air and keeps the tortilla flat.

  • Test the flexibility of your fried tortilla about 1 minute after frying by carefully pressing and bending it evenly from top to bottom. This will let you know if it can be used for a taco as the tortilla needs to curve around the fillings.

  • Dairy items such as sour cream and mayonnaise can use be used in creating a topping or sauce.

  • Other colorful topping ideas include avocado and red onions.


Carrot Apple Salad


Cooking time: 10 minutes

Total time: 10 minutes


Ingredients

1.5 Golden Apple (medium and sliced lengthwise)

2 Carrot (medium – peeled and grated)

1.5 tbsp. Parsley leaves (fresh and minced)

2 tsp Honey

½ Lemon, freshly squeezed

Sea Salt to taste


Directions:

Add carrots, apple, parsley, lemon and sea salt into a bowl and mix. Add honey and mix. Sea salt can be added to taste.


Tips:

  • You can use diced pineapple for additional tang or sweetness.

  • Brown Sugar can be used instead of honey.


Hot Pepper Papaya Sauce


Cooking time: 5 minutes

Total time: 5 minutes


Ingredients

3 Papaya chunks (thick)

4 tsp. Bush Fire (Hot Pepper Jelly by Firehouse Spice)


Directions:

Place papaya in a blender or food processor and pulse until smooth. Remove from blender and mix well with the hot pepper jelly. Sauce should be thick and bright orange in color.


Tip:

  • You can also add 1 tsp. fresh Cilantro


Don't forge to use 'fusion5' to receive 5% off your order with Firehouse Spice Co.!


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