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Because sometimes, you just need a taco.


Grilled Grouper Tacos with Avocado Crema, Pineapple Habanero Pico de gallo & Cilantro Coconut Rice

For the filets:

  • 4 Grouper filets
  • 1 tbsp. Adobo seasoning or Cumin
  • Salt & pepper to taste

For the Avocado Crema:

  • 2 avocados
  • 1/2 cup sour cream
  • 1/2 bunch Cilantro, chopped
  • 2 limes, juice and zest
  • Salt & pepper to taste

For the Pico de Gallo:

  • 1 cup Pineapple tidbits
  • 1 Habanero pepper, membrane & seed removed (You may substitute with Jalapeno or Poblano)
  • 1/2 bunch of Cilantro, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tbsp. honey
  • 2 limes, juice and zest
  • Salt & pepper to taste

For the Cilantro Coconut Rice:

  • 2 cups rice
  • 4 cups coconut milk
  • 1/2 bunch chopped Cilantro

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For the fish: Season both sides of fillets and grill until done. The amount of time will depend on your fillets. Ours pictured above were ready in about 7 minutes.

For the Crema: Blend all ingredients in a food processor until smooth. Serve with tacos.

For the Pico de gallo: Place all ingredients in a medium bowl. Stir well. Although this can be eaten immediately, it’s better after the flavors have time to meld, about 30 minutes.

For the Cilantro Coconut Rice: Using your standard rice recipe, replace water with coconut milk. Cook as usual. Add chopped Cilantro for extra flavor.

The Pico can be made a day ahead.


Life’s too short to eat ugly food y’all!

The Grouper I used for this recipe was compliments of the amazing Tony at TKGourmet. If you’re looking for fresh seafood at reasonable prices, this is your guy! You can order online from TK Gourmet at www.tkgourmet.com

Note: As part of my relationship with TKGourmet, I received 4 complimentary Grouper fillets for recipe development. However, all thoughts, opinions and swooning in this post are my own.