Crispy Grouper Tacos with Spicy Slaw


  • 1/2 cup fat free greek yogurt
  • 2 teaspoons lime juice
  • 1/2 teaspoon cumin
  • 1 1/4 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon vinegar
  • 2 1/2 cups thinly sliced green cabbage
  • 1 jalapeno, sliced
  • 1/4 cup flour
  • 1 egg, beaten
  • 3/4 cup panko bread crumbs
  • 3/4 pound grouper filet
  • oil for frying
  • 8 taco size white corn tortillas
  • 1/2 cup chopped cilantro


  1. Combine yogurt, lime juice, cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, chili powder and vinegar in a bowl and mix well. Fold in cabbage and jalapeno. Cover and refrigerate for at least 30 minutes.
  2. Set up an assembly line with the flour on one plate, the egg on another and panko bread crumbs combined with remaining 1/2 teaspoon salt and 1/4 teaspoon garlic on another plate.
  3. Slice grouper into 16 pieces (2 pieces of fish per taco).
  4. Dip one piece of grouper into flour, then egg and finally seasoned panko. Repeat until all grouper is coated.
  5. Heat a thin layer of oil in a skillet over medium heat. Fry tortillas 30 seconds on each side and fold in half. Transfer to a paper towel lined plate. Repeat until all tortillas are cooked and then cover to keep warm while you are frying the fish.
  6. Heat 1/4 inch of oil over skillet over medium-high heat. Sprinkle a few piece of panko bread crumbs into the oil, if it sizzles begin frying the fish. Fry fish, in batches if necessary, until golden and cooked through, about 2 minutes per side.
  7. To assemble a taco: place 2 pieces of fish into a taco shell, top with spicy slaw and chopped cilantro. Repeat with remaining ingredients. Serve.