Grouper Tacos with Pico De Gallo and Chipotle Sour Cream

Grouper Tacos with Pico De Gallo and Chipotle Sour Cream - Recipe Finder

Grouper Tacos with Pico De Gallo and Chipotle Sour Cream

Info

Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Splurge

Photo by:

Chef Roblé & Co., Season 1, Episode 7

Yield

Servings: 4 (3 tacos each)

Ingredients

2 pounds grouper filet, skin off
1 1/2 tablespoons ground cumin
1 tablespoon olive or vegetable oil
2 limes, cut into thin rings
1/2 tablespoon sea or kosher salt
Fresh ground black pepper, to taste
12 soft taco tortillas

Pico de Gallo:

2 cups tomato, diced
1 1/2 tablespoons jalapeño, de-seeded and finely chopped
4 tablespoons onion, chopped
3 tablespoons cucumber, diced
1/2 garlic clove, minced
1/2 lime, juiced
1 tablespoon cilantro, chopped
1 teaspoon sea or kosher salt

Chipotle Sour Cream:

1 cup sour cream
1 1/2 chipotle peppers from the can
Sprinkling of sea or kosher salt

Directions

Add all of your ingredients for the Pico de Gallo in a medium bowl and mix. Allow it to sit for at least an hour before serving.

Add your sour cream, chipotle and salt into a blender and purée until smooth.

Pre-heat your oven to 400 degrees Fahrenheit.

Rinse your fish under cold water and dry with paper towels. Lay out your rings of lime on a bake sheet covered with foil. Rub down the fish with the oil, then the ground cumin, salt and pepper and lay on top of the lime rings and place in the oven. Cook until the fish is cooked though but still moist, about 10-12 minute.

While the fish is cooking, place a damped double layer of paper towels on a bake sheet. Place one layer of your tortillas on the towels, slightly shingled and cover with another layer of damped towels. Repeat until all tortillas are covered and place in the oven to warm. When the fish is cooked, allow it to rest at room temperature for at least five minutes. With a fork or knife, pull the fish apart into large chunks. Serve immediately on the warm tortillas with accompaniments.

Notes

Sometimes grouper is hard to find and it tends to be expensive. Fish tacos are great with almost any fish; just make sure that it’s fresh. This ratio for chipotle cream gives it about a medium heat, if you’re like me, you like things a little spicier. Just blend in more chipotle peppers and taste until you get the amount of heat you want.