crunchy grouper tacos with sweet slaw

‘Crunchy grouper tacos’, ‘crispy fish tacos’, ‘grouper throat tacos’, ‘crunchy cornflake fish tacos with sweet slaw & spicy creamy sauce’. That last one was my favorite but I thought it a little wordy for a recipe title. It’s all in a name right? These tacos could also be called – ‘the best fish tacos I’ve ever eaten’, because, all modesty aside, these really are the best fish tacos I’ve ever eaten. I implore you to make them.

chrunchy grouper tacos

I first ate fish tacos where they originated – Baja California, Mexico when I went to get this beautiful girl nine years ago today. My beautiful Mexican baby, Mango who is a bit of a gypsy like her mamma, is a xoloicuintle (there’s several ways to spell it), or, xolo for short. Or Mexican hairless. The oldest dog on the planet. Well, she’s not, the breed is. They conveniently come in three sizes – toy, intermediate & standard which is the largest & that’s what Mango is. Large & in charge. Smart, a beautiful soul, an amazing dog like I’ve never known. She’s the baby girl I never had & she is a little indulged because of this. Just ask her brother from another mother Finn – our mid-sized guy.

Mango

 So…grouper throats…yep, fish throats, is what I used for these fabulous fish tacos. Firstly, grouper is native to the gulf waters & I love to eat local when I can. Secondly, unlike fish fillets, fish throats are cheap. And they’re perfect for something such as tacos because you’re cutting the fish into pieces anyway. I don’t expect people to look for fish throats to make this recipe but speak to your fishmonger, he might have an idea for a cheaper fish you can use, it’s always good to try new things. Grouper throats are only three bucks a pound, a bargain even if you have to do a little work stripping the meat from the cartilage & bones. If you’ve never seen a grouper throat…who has right? Here they are…not what you’d expect. 

grouper throats

Part of the enjoyment of fish tacos for me is going to the fish market to buy them at the Sponge Docks in Tarpon Springs, a predominantly Greek populated part of the west coast of Florida. The market, aptly named Pelican Point Seafood, has their own boats they take out to gulf & bring back all this wonderful seafood they clean & prepare themselves right in their store. The seafood is then either sold in their store-front or used in their restaurant – Rusty Bellies, next door. This is a couple of their boats moored out the back of their store. When you can, support local businesses. Usually you get better service & fresher ingredients. 

pelican point

 I’m all about texture. I joke you can coat almost anything in some sort of crispy coating & I’ll eat it. Cornflake crumbs make a great coating for chicken & seafood. You can buy the crumbs in a box already crushed but a cheaper alternative is to buy a no-name box of cornflakes & make your own by whizzing them up in the food processor. You get more & save a few bucks. And it takes all of about 2 minutes. 

cornflake crumbs

 It’s amazing how much fish you can get from the throats. Look at all these gold nuggets ready to be lightly fried into crunchy deliciousness. 

coated fish pieces

What helps makes these tacos so fabulous is the creamy, spicy sauce that gets spread in the grilled tortillas & then drizzled on top of the fish. The sauce is simple having only four ingredients – mayo, sweet chili sauce, sriracha & lime juice. 

sweet spicy sauce

The only time I opt for a bagged salad is fish taco night. I’m a make-everything-from-scratch kinda girl but the coleslaw mix that’s already chopped up for you is a great time saver. The sweet soy dressing that the slaw mix gets tossed in is pretty sensational. And now we have the sweet, salty, sour, fresh, creamy & crunchy components in this recipe. It all works perfectly together. 

sweet slaw

 Just like my darling husband & I together, we work in synchrony & today we celebrate five years of marriage. He’s become my gypsy soulmate. My dreams are his goals. Together we can achieve anything we set our minds to. We’re working on some really cool things that I’m so excited to start. It’s funny, he commented to me today that we’ve only lived in Florida a year but this is our 3rd anniversary in this state. I can’t help but wonder where we’ll be living for anniversary number six. Stay tuned…

low angle fish tacos

crunchy grouper tacos
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
  1. CREAMY HOT SWEET SAUCE
  2. 3/4 cup mayo
  3. 3 tablespoons sweet chili sauce
  4. 1 tablespoon sriracha sauce
  5. 1 tablespoon lime juice
  6. ASIAN SLAW
  7. 1/3 cup light olive oil
  8. 1/4 cup rice vinegar
  9. 3 tablespoons grated palm sugar or packed brown sugar
  10. 2 tablespoons soy sauce
  11. 1 tablespoon lime juice
  12. 1 teaspoon toasted sesame seed oil
  13. 1 garlic clove, minced
  14. pinch salt & pepper
  15. 2 cups coleslaw mix
  16. CRUNCHY CORNFLAKE COATED TACOS
  17. 2 lbs (907g) grouper throats or 1 lb (453g) grouper fillet (any firm, white fleshed fish will work well in this recipe)
  18. 1/3 cup all-purpose (plain) flour
  19. salt & freshly ground pepper
  20. 3 eggs, lightly beaten
  21. 2 1/2 cups cornflake crumbs
  22. grape seed or vegetable oil
  23. 8 small corn or flour tortillas
  1. To make the sauce: Combine mayo, sweet chili sauce, sriracha sauce & lime juice in a small bowl; cover & set aside in the fridge until ready to use.
  2. To make the slaw, combine olive oil, vinegar, sugar, soy, juice, sesame oil, garlic & a pinch of salt & pepper in a jar with a screw-top lid; shake to combine. Toss coleslaw mix & dressing together just before serving.
  3. To make the tacos: Remove meat from grouper throats or cut fillets into 1 to 2 inch (2.5 to 5cm).
  4. Toss fish in flour, dip in egg & then coat in cornflake crumb mixture.
  5. Add enough oil to a large pan to just cover the bottom. Heat on medium-high. Cook fish, in batches in hot oil, about 2 minutes per side, or until crispy. Drain on paper towel.
  6. Place tortillas in a hot griddle pan or regular frying pan. Cook over medium-high heat about 2 minutes each side or until grill marks appear. Remove from pan & fold in half. Repeat with remaining tortillas; keep warm.
  7. Spoon mayo sauce onto each tortilla. Place slaw & fish down center. Add a little more mayo sauce. Serve with lime wedges if desired. Makes 8.
The Fresh Aussie http://thefreshaussie.com/

 

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Comments

  1. Lawrence says:

    A super creation, definitely my favorite of all time! Tacos aren’t bad either. Happy anniversary love!

  2. Looks so delicious! I’ve never purchased Grouper throats before but Grouper cheeks are really good and probably don’t require as much prep work. Also you should add some Mango salsa in honor of your sweet girl…

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