Cornmeal Crusted Grouper Tacos with Pineapple Chipotle Salsa

Coating fish in seasoned cornmeal is a great way to add texture and flavor, without the hassle of deep frying. Paired with a zippy pineapple and tomatillo salsa, and a simple seasoned cabbage slaw for crunch, this is one smoking fish taco. The salsa can be prepared ahead of time, as can the cabbage, if you’d like to get ahead. Pan fry the fish to serve.

Cornmeal Crusted Grouper Tacos with Pineapple Chipotle Salsa

Prep Time 40 minutes
Cook Time 12 minutes
Coating fish in seasoned cornmeal is a great way to add texture and flavor, without the hassle of deep frying. Paired with a zippy pineapple and tomatillo salsa, and a simple seasoned cabbage slaw for crunch, this is one smoking fish taco. The salsa can be prepared ahead of time, as can the cabbage, if you'd like to get ahead. Pan fry the fish to serve.
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Servings 4

Ingredients
 

  • 1 pound grouper, skin removed, or other firm white fish
  • ½ cup fine cornmeal, do not use coarse ground
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ cup mild olive oil, enough to have about 1/8" on the bottom of your pan
  • 1 cup sliced cabbage
  • 1 lime
  • 8-10 corn tortillas

For the Salsa:

  • 1 pound tomatillos, husks removed
  • 1 medium red onion, peeled and cut into ½ inch rounds
  • ½ pound fresh pineapple slices, skin removed
  • ½ cup cucumber, diced
  • 3 canned chipotle chilis, seeds and stems removed and chopped finely
  • 2 teaspoons sauce from the canned chipotle chilis
  • 1 teaspoon salt
  • 2 teaspoons honey

Instructions
 

  • First make the salsa. Line a baking sheet with foil and turn the oven on broil. Place the tomatillos, onion, and pineapple on the pan and broil 10-12 inches from the heat, until soft and charred slightly, turning them once to get both sides. Alternatively, you can grill the pineapple, tomatillos and onions over high heat until charred and softened. Remove from the heat, and when cool enough to handle chop the tomatillos finely, dice the onion and pineapple and place in a serving bowl. Add the remaining ingredients for the salsa, cover and refrigerate until ready to use. You can make this up to 6 hours ahead.
  • Combine the sliced cabbage with a few pinches of salt, and squeeze half the lime over top. Massage the salt and juice into the cabbage, then set aside to serve with the tacos. Cut the remaining lime into wedges for serving.
  • In a small shallow bowl, whisk together the cornmeal, cumin and salt. Cut the fish into 3” long strips, then roll in the cornmeal mixture.
  • Heat a large skillet with the oil over medium-high heat. When hot, add the fish and pan fry, turning occasionally, until cooked through. Meanwhile, wrap your tortillas in foil and warm in an oven, or cook them in a dry skillet, until warmed through. Remove the fish to a serving platter when done, and serve with the salsa, chopped cabbage, and lime wedges.
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