Cajun Grouper Tacos with Chipotle Crema and Crunchy Slaw | Heath Riles BBQ

Make the coleslaw by dumping the 10 oz bag of angel hair coleslaw mix into a bowl.

Juice two limes and check the coleslaw for any large pieces of cabbage, removing them as necessary.

Add garlic jalapeno rub to the coleslaw and toss it around.

Add Cajun Creole garlic butter for flavor and color.

Pour in the juice of the two limes and add 1/3 cup of mayo (or substitute with olive oil or avocado oil if preferred).

Add half of a red onion sliced paper thin and toss everything together with tongs.

Taste the coleslaw and adjust seasoning with more mayo or lime juice if needed, ensuring it doesn't become too runny.

Add four diced green onions (both white and green parts) to the coleslaw and mix well.

Put the coleslaw in the fridge to let the flavors meld while preparing the fish.

Cut the 1.5 lbs of fresh grouper into chunks suitable for tacos.

Coat the fish with olive oil and season with Cajun Creole garlic butter rub.

Let the seasoned fish marinate in the fridge.

Make the sauce by blending half a container of crema with the juice of two limes and two spoonfuls of chipotle salsa.

Warm flour tortillas on a heated Traeger flat rock grill.

Grill the seasoned grouper on medium-high heat until it reaches an internal temperature of 145°F, adding a knob of butter while cooking for moisture.

Assemble the tacos by placing coleslaw on each tortilla, followed by grilled grouper and the prepared sauce.

Equipment Needed

Spice Level: