If you travel to Mexico's Baja region or to sunny Southern California, you will find hundreds of restaurants and food stands offering fish tacos. Most often, the fish is beer-battered and fried. This version using marinated fish is a lot easier and, in my opinion, even more flavorful.
Fish tacos can be made easily with any firm-fleshed white fish, such as grouper, tilapia, halibut, snapper, mahi-mahi or even cod. Marinating the fish will add flavor and moisture. I like to use a simple marinade of lime or lemon juice. I also toss in a few spices, such as garlic and chili powder, for a little kick. Keep in mind that fish is delicate. It should never be marinated longer than 1 hour.
You can cook the fish outdoors on a grill or sauté it indoors. Both cooking methods work perfectly for this dish and will have your fish cooked and ready to serve in about 10 minutes.
A citrusy slaw is the perfect accompaniment for a fish taco and is easy to whip up in minutes. To save time, pick up a package of shredded coleslaw in the produce department. The slaw can be made in advance; just keep it covered in your refrigerator until ready to serve.
Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99), "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99), and "Simply Grilling" (Thomas Nelson, $24.99). She lives in East Memphis with her husband and two daughters. For more recipes and dinnertime solutions, go to cookwithjennifer.com.
Grouper Tacos with Jalapeño-Lime Slaw
For the Jalapeño-Lime Slaw:
1/4 cup mayonnaise
3 tbsp. freshly squeezed lime juice
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1/4 cup thinly sliced red onion (about half a small onion)
2 tbsp. seeded and finely diced fresh jalapeños
Kosher salt and freshly ground black pepper
2 tbsp. coarsely chopped fresh cilantro leaves
For the fish tacos:
1/4 cup freshly squeezed lime juice
3 tbsp. olive oil
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. cumin
4 grouper fillets (6 oz. each)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper
8 small (4-inch) flour tortillas, warmed
2 avocados, halved, peeled, and seeds removed
To make the jalapeño-lime slaw: In a large mixing bowl, whisk together the mayonnaise and lime juice. Add the green cabbage, red cabbage, red onion, jalapeño and cilantro. Toss until well combined. Season with salt and pepper to taste. Fold in the cilantro just before serving.
To make the fish tacos: In small bowl, whisk together the lime juice, olive oil, garlic, chili powder and cumin until well blended. Place the grouper in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour.
Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Remove the fish from the marinade, shake off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste.
Place the grouper on the grill. Close the lid and cook, turning once, until medium, about 4 to 5 minutes per side.
Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of the tortillas. Garnish with slices of avocado and a spoonful of the slaw. Serve warm.
Serves 4.
Variation: For a kid-friendly version, melt cheddar cheese on a tortilla and simply top with the seared fish.
