Ingredients:

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz grouper fillets, cut into 2-inch chunks
  • 2 tbsp avocado oil
  • 2 cups shredded cabbage mix
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 1/4 cup mayonnaise
  • 1 tbsp chipotle pepper in adobo sauce, minced
  • 1 tsp lime juice
  • 4 small corn tortillas
  • 1/2 avocado, sliced
  • 2 tbsp pickled red onions
  • 1 tbsp crumbled cotija cheese

Instructions:

  1. Whisk together 1/4 cup mayonnaise, 1 tbsp minced chipotle in adobo, and 1 tsp lime juice until smooth. Place in the refrigerator.
  2. In a separate bowl, toss 2 cups shredded cabbage mix with 2 tbsp fresh lime juice, 1 tbsp honey, 2 tbsp chopped fresh cilantro, and 1/4 tsp salt. Place in the refrigerator.
  3. Pat the 12 oz grouper chunks completely dry with paper towels. In a small bowl, combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge the fish chunks in the seasoning, pressing firmly to create a thick coating.
  4. Heat 2 tbsp avocado oil in a cast iron skillet over medium-high heat until it shimmers. Add the seasoned fish chunks in a single layer; cook in batches if they do not fit. Sear for 2–3 minutes per side without moving them until a deep golden brown crust forms and the internal temperature reaches 145°F (63°C). Remove fish from pan and let rest for 1 minute.
  5. Wipe the skillet clean or use a separate dry pan over high heat. Place the corn tortillas on the heat for 30 seconds per side until pliable and slightly charred on the edges.
  6. Spread a spoonful of the chilled chipotle aioli on the base of each warm tortilla. Layer with the blackened grouper, a heap of zesty slaw, avocado slices, pickled red onions, and a sprinkle of crumbled cotija cheese.