Cinco de Grouper Tacos
Benjamin Hadfield May 05, 2026
Cinco de Grouper Tacos
Easy chili-lime black grouper tacos with crunchy slaw and avocado
A simple, festive Cinco de Mayo dinner with bright flavor, easy prep, and a little nod to the spirit of Puebla.
Ingredients
For the fish:
- 1 1/2 pounds black grouper
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
For the slaw:
- 2 cups shredded cabbage
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Pinch of salt
For serving:
- Small tortillas
- 1 avocado, sliced
- Sour cream or crema
- Crumbled cotija or queso fresco, optional
- Lime wedges
Directions
- Season the fish.
Pat the grouper dry. Rub with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. - Make the slaw.
Toss the cabbage with cilantro, lime juice, and a pinch of salt. - Cook the grouper.
Heat a skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side, until it flakes easily with a fork. - Warm the tortillas.
Heat them in a dry pan or wrap in a towel and warm briefly. - Build the tacos.
Fill each tortilla with grouper, slaw, avocado, and a little crema. Add cheese if you like. Serve with lime wedges.
Why it’s great
It’s easy, colorful, and feels like a celebration without being complicated. The grouper stays light and flaky, and the lime and chili give it that fun Cinco kick.
