(We used grouper cheeks one time, ‘regular’ grouper another and tilapia another…and the grouper cheeks version was OUT of this WORLD—however, grouper cheeks are expensive)
For the seasoning (or you can just cheat and use a spicy seafood seasoning if you have it or even taco seasoning if you prefer):
1teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
¼ cup fresh cilantro leaves
For Fish:
¼ cup olive oil (you may not need that much, this is for the sauté pan)
1 1/2 pounds red snapper fillets, grouper fillets, mahi mahi or tilapia—these should be cooked first, then cut up if possible
For Garnish:
Chopped cabbage
Non-fat sour cream
Thinly sliced onions (red, green or both)
Hot sauce
Salsa
(whatever you like on tacos!)
Taco shells—I love Ezekial’s shells, but you use your favorite
Directions:
Combine cumin through garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish.
Preheat oil in saute pan to medium-high heat
Place fish into sauce pan. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then ‘dice’ the fish with a fork (cut into small pieces for the tacos).
Place in shells and garnish. Voila!