Fish Tacos with Grouper Filets


Make fish tacos for a delicious Mexican dinner that you can make with any firm, meaty fish. Watch Donna Reynolds make fish tacos in this video clip from Carolina Outdoor Journal.

Prep time: 15 Minutes

Cook time: 7 Minutes

Total time: 22 Minutes

Yield: 8 tacos



  • 4 oz. Chicken Southern Bake
  • ¼ cup Spicy Hot Breader
  • 1 pound grouper filets
  • 3 limes, cut into wedges
  • 2 cup roughly chopped fresh cilantro
  • 2 avocados, sliced
  • 16 cherry tomatoes. Sliced into wedges
  • 1 cup shredded Colby jack cheese
  • 8 corn or flour tortillas
  • 1 cup sour cream


  1. Preheat oven to 400°F. Combine Chicken Southern Bake and Spicy Hot Bread in a large plastic baggie.
  2. Cut fish into strips; moisten slightly with lime juice and coat fish evenly in breader. Shake off excess breader.
  3. Place fish on a foil lined baking sheet and bake for 5-7 minutes or until fish is cooked throughout.
  4. Meanwhile prep cilantro, avocados (coat with a squeeze of lime and salt, tomatoes and shred cheese.
  5. Heat tortillas in microwave by placing on plate and covering with a moistened paper towel for about 30 seconds or warm individually in a skillet over medium high heat. This will make them slightly crispy.
  6. Set out all ingredients and let family and friends assemble their tacos using their favorite toppings. Tacos are fresh and tasty.


Any firm, meaty fish will do for this recipe: try cod, mahi-mahi or grouper.

Meal Suggestion: Serve with white rice, black beans and corn-on-the cob that’s been buttered, squeezed with fresh lime juice and topped with kosher salt.

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