We are not breaking any new ground here. Fish tacos are pretty basic south of the border tourist fare, but I love them. They are simple and fresh and just what I was craving after several recent meals of steak and pork. You really can’t go wrong with a grilled fresh grouper fillet and this crispy kicked up slaw really sets this dish off. Any good firm flakey fish will do but grouper seems to works the best in my opinion. Oh and add the chipotle judiciously. It can easily dominate the delicate aspects of the fish. Did I mention I ate like four of these? 

INGREDIENTS:

• 1 1/ lbs grouper fillet, cut into 2 inch wide strips
• olive oil
• tortillas
• Desert Dust seasoning mix found here
• lime wedges

For the slaw

• 3 – 4 cups finely shredded cabbage
• 1 small red onion, chopped
• 1 mango, chopped then mashed
• 1/2 chipotle in adobo, minced
• 1 tablespoon orange zest
• 1 tablespoons orange juice
• 1 teaspoon sugar
• 4 tablespoons chopped cilantro
• salt
• fresh ground black pepper

PREPARATION:

Mix all the slaw ingredients together and salt and pepper to taste. Preheat grill to medium high heat. I added a small amount of soaked wood chips and allowed them to begin smoking. Paint grouper with olive oil and sprinkle with Desert Dust. Grill until done, flipping only once, about 4 – 5 minutes per side depending on thickness. (Excessive flipping will cause the fish to break apart.) Heat the tortillas on grill about 30 seconds per side. Build your tacos and add a squeeze or two of lime and then munch.

Serves 4 (makes 6 – 8 tacos)

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