Grouper Tacos with Jalapeno-Lime Slaw

I often find inspiration in the kitchen based on memories. This fish taco reminds me of a trip to the Bahamas where I enjoyed a delicious taco filled with just-caught grouper and a citrusy slaw.

For the Jalapeno-Lime Slaw:

1/4 cup mayonnaise

3 tablespoons freshly squeezed lime juice

2 cups finely shredded green cabbage

1 cup finely shredded red cabbage

1/4 cup thinly sliced red onions (about half a small onion)

2 tablespoons seeded and finely diced fresh jalapenos

2 tablespoons coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

For the Grouper Tacos:

1/4 cup freshly squeezed lime juice

3 tablespoons olive oil

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

4 6-ounce grouper fillets

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

8 small (4-inch) flour tortillas, warmed

2 avocados, halved, seeded, peeled, and sliced

To make the Jalapeno-Lime Slaw: In a large mixing bowl, whisk together the mayonnaise and lime juice. Add the green cabbage, red cabbage, red onions, jalapenos, and cilantro. Toss until well combined. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Grouper 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 nonreactive dish large enough to hold the fish in a single layer, 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 the salt and pepper to taste.

Place the grouper on the grill. Close the lid and cook, turning once, until medium, 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.

Cooking Tips: These tacos can easily be made with any firm-fleshed white fish, such as halibut, snapper, mahi-mahi, or cod.

Do not marinate the fish longer than 1 hour. The acid in the lime juice will start to “cook” the fish and cause it to be tough.

Marinate: At least 30 minutes or up to 1 hour.