Grouper Street Tacos
1 lb Louisiana grouper filets
1 Tbsp blackening seasoning
2 Tbsp butter
4 leaves of butter lettuce, torn
1 c pickled purple onion & carrots
8 (4.5”) street taco tortilla shells
Sriracha sauce, to taste
Cut grouper in strips lengthwise and season grouper with blackening seasoning on both sides.
Melt butter in a skillet or pan.
Lay grouper in hot pan with melted butter and pan-sear each side 2-3 minutes each to get good golden color. Remove from heat & let rest.
Add street taco shells on hot griddle to soften & heat up.
Plating: Place taco shells on plate. Add lettuce, grouper, pickled onions & carrots. Garnish with Sriracha sauce.
10g Fat (5g Saturated fat, 55mg Cholesterol.) 1,120mg Sodium. 32g Carbohydrates (3g Fiber, 4g Total sugar.) 27g Protein.
Lower Fat: Use a light butter spread such as Smart Balance Light. 300 Calories. 7g Fat (2g Saturated fat, 41mg Cholesterol.) 1,145mg Sodium. 32g Carbohydrates (3g Fiber, 4g Total sugar.) 27g Protein.
Lower Carbohydrate: Substitute butter leaves for tortillas. 230 Calories. 13g Fat (5g Saturated fat, 57mg Cholesterol.) 695mg Sodium. 6g Carbohydrates (2g Fiber, 1g Total sugar.) 23g Protein.
Lower Sodium: Substitute salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt” for blackening seasoning, and use unsalted butter to reduce sodium to 480mg. Please note, the tortillas are a large source of sodium in this recipe; if sodium needs to be reduced further, consider making your own if blow-sodium tortillas are unavailable.
Dairy-free: Use vegan butter. 330 Calories. 11g Fat (2g Saturated fat, 41mg Cholesterol.) 1,080mg Sodium. 32g Carbohydrates (3g Fiber, 4g Total sugar.) 27g Protein.