1 Pound Yellow Edge Grouper (Anna Marie Shrimp), or any firm white fish like cod or pollock 6 Good Quality Corn or Flour Tortillas 3 Tablespoons Blackened Seasoning (try Traeger Blackened Saskatchewan Rub, or make your own!) Avocado, sliced Red Cabbage, chopped Canola Oil Salt and Pepper, to taste Badfish Baja Sauce 1 Cup Plain Greek Yogurt 1/2 Lime, juiced 1 Teaspoon Garlic Powder Sriracha, to taste Sea Salt, to taste
Homemade Pico De Gallo 1/2 Cup Red Onion, finely chopped 1/4 Cup Fresh Cilantro, finely chopped 1 Lime, juiced 3/4 Pound Tri-Color Cherry Tomatoes, chopped 1 Small Jalapeno, ribs and seeds removed, finely chopped (optional) 1 Small Fresno Chili, ribs and seeds removed, finely chopped (optional) Salt and Pepper, to taste
1. Pat the grouper fillets dry, and slice into one-inch thick strips. This will create more surface area for the blackened seasoning to stick to. Rub the fillets with oil and then generously rub with blackened seasoning on all sides. Set aside. 2. Prepare the Pico de Gallo: combine all ingredients and season with salt and pepper to taste. 3. Prepare Badfish Baja Sauce: combine all ingredients. We use a 5.3oz cup of Chobani Nonfat Greek yogurt and mix all ingredients inside of the yogurt cup. Add sriracha for taste and color. We also like to add a dash of sweet hot sauce, such as Sweet Reaper sauce, or sweet chili sauce. 4. Heat a cast iron skillet over medium-high heat with canola oil. Once the pan is hot, place a few strips of grouper onto the skillet, leaving some room between each strip to ensure that every side gets a nice sear. After two minutes, flip them and let cook for 5 minutes total. Remove from the skillet and place on a rack. Repeat with the remainder of the grouper strips. 5. While your fish is cooking, you can warm the tortillas in another skillet over low heat, so they are soft and pliable. 6. Now you are ready to construct your tacos! Start with a tortilla, a spoonful of Badfish Baja Sauce, a strip of blackened grouper, some finely chopped red onion, spoonful of Pico de Gallo, and sliced avocado on top. Pair with a pale ale or amber ale!
