Perfectly grilled fresh grouper, seasoned with a simple blend of blackened spices topped with a fresh, spicy, and summery mango salsa. This recipe is light and super stunning. My Blackened grouper tacos need to grace your table this summer! I have the pickiest eaters in my family, but put anything in the shell of a taco and they will devour it! This super healthy, tasty, and colorful entree makes bellies happy!
Blackened Grouper Tacos with Mango Pico De Gallo
- Servings: 8
- Yield: 8 tacos
- Prep Time: 45 min
- Cooking Time: 15 min
Ingredients
- 1 lb fresh grouper
- 1 tbsp smoked paprika
- ½ tbsp cayenne pepper
- 1 tbsp cumin
- 1 tsp garlic powder
- 1-2 tsp black pepper
- 2 tsp salt
- ½ tsp mustard seeds
- 2 limes
- 1 mango
- 1 large tomato
- ⅓ cup sweet onion chopped
- 1 tsp garlic minced
- 1 jalapeño seeded and diced
- salt to taste
- flour tortillas
Preparation
- heat grill to 300 degrees
- generously cover grouper with olive oil on both sides
- mix all dry ingredients in a bowl and cover both sides of fish with seasoning and squeeze the juice of one lime over both sides
- allow fish to sit 15 minutes
- in a bowl add chopped mango, chopped tomato, diced jalapeño, chopped onion, garlic, the juice of one lime and salt to taste. allow pico to rest to marry flavors
- you may want to double the pico because I ate half before the fish was done!
- place fish on well oiled grill and don't touch for about 6 minutes
- when the fish is ready to turn it will easily lift off grill
- flip and let cook additional 6-7 minutes.
- remove from heat and allow fish to rest 10 minutes for juices to reabsorb
- heat flour tortillas wrapped in damp paper towel in microwave or right on grill without paper towel until warm
- slice fish and place in tortilla and top with mango pico
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