Grilled Grouper Tacos with Roasted Corn Pepitas



1 1/2 pounds firm fleshed grouper fillet, 3/4 inch thick

3/4 teaspoon garlic salt

1/2 teaspoon paprika

2 teaspoons olive oil

1 ear corn, shucked

1 large tomato, 1/4-inch dice

1/4 teaspoon salt

1 tablespoon finely chopped cilantro

8 corn tortillas

1/2 cabbage, shredded

2 limes, cut into wedges

1/4 cup pepitas or roasted pumpkin seeds


1 cup light sour cream

1/2 teaspoon paprika

1/2 teaspoon garlic salt

1/4 teaspoon ancho chili powder (substitute with regular chili powder)


Preheat your Big Green Egg grill. Cut the grouper into 8 thick strips, about 1-inch wide by 4-inch. You’ll be using 1 fish fillet per taco, 2 tacos per person. On a plate or bowl, toss the fish with the garlic salt, paprika and olive oil. Brush a bit of the oil onto the corn on the cob. Grill the corn on the grill over direct heat, rotating a few times.

Three minutes after starting the corn, it’s time to grill the fish for 2-4 minutes each side, depending on thickness of the fish. During the last 2 minutes of grilling, throw the corn tortillas on the grill, flipping halfway. The corn, fish and tortillas should be ready around the same time.

Use a serrated knife to cut the kernals off the cob. Toss with the tomato, salt and cilantro. Assemble tacos with cabbage, a piece of fish, a spoonful of sauce, grilled corn/tomato, a squeeze of lime and a sprinkling of pepitas.

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