Quick Bite: Go Fish

Hola estudiantes! Welcome to Taco 101. Today’s class, with Taco Spot co-owner and Johnson and Wales class of 1996 alum Jason Vaughan, is on how to make a muy delicioso grouper taco.

Lesson numero uno: “You’re only as good as your last taco,” says Vaughan, and he should know. Since opening his eatery’s West Ashley location in 2008, the chef has, he believes, churned out roughly 100,000 tacos. Clearly that’s plenty of time to perfect his recipe, but he claims with a little practice, anyone can make his coveted grouper option at home. Here’s a hint: “The key is the cilantro soy aioli,” the chef says.

To build your own, you’ll need a nice fillet of grouper. You can also use flounder, tilapia, or any flaky, white fish. “Remember, there are other fish to fry,” Vaughan jokes. Cut the fillet into small pieces and marinate it in lime juice. “You’ll want to pan sear the fish for 30 seconds on each side,” says Vaughan.  As for the aioli, blend garlic, eggs, soy sauce, salt, and lime juice and zest in a blender. “Then, the trick is to slowly add the olive oil as you pulse,” the chef explains. Once the emulsion is set, fold in your cilantro. Throw it all in two warm corn tortillas with tomato and cucumber pico, cheese, and lettuce and behold grouper goodness. Class dismissed.
 

Grouper Tacos

Serves

6

Ingredients 

Grouper Tacos:
2 6 oz. grouper fillets, cut into one-inch pieces
1 lime, juiced & zest reserved
2 Tbs. olive oil
Salt & pepper, to taste
12 corn tortillas, heated
6 Tbs. cilantro soy aioli
3/4 cup shredded cheese
1 head lettuce, chopped
3/4 cup tomato/cucumber pico

Cilantro Soy Aioli:
(Makes 1 cup)
3 cloves garlic
1 pinch sea salt
3 Tbs. gluten-free soy sauce
2 egg yolks
1 lime, juiced & zest reserved
1 cup olive oil
2 Tbs. chopped cilantro

Tomato Pico:
(Serves 4-6)
2 tomatoes
1 cucumber, peeled & seeded
1/2 purple onions
2 tbs cilantro
1 tsp. crushed red peppers
splash of red wine vinagrette
 

 

 

Directions 

For the Grouper Tacos:
Preheat oven to 350°F. Place first three ingredients in a bowl and fold to coat. Refrigerate for 30 minutes. Heat sauté pan over medium heat. Add fish and sear for 30 seconds on each side. Dust with salt and pepper. Place sauté pan in oven for three minutes. Stack two tortillas per taco. With a slotted spoon, place fish on center of tortilla. Pour one tablespoon aioli over fish. Top with two tablespoons cheese, lettuce, and two tablespoons pico and serve.

For the Cilantro Soy Aioli:
In a blender, pulse garlic and salt. Add soy sauce, eggs, and lime juice and zest. Slowly add oil in a steady stream. Add cilantro and stir. To serve, in a crisp tortilla scoop aioli, sharp cheddar, lettuce (romaine or green leaf) and grouper. Top with tomato pico.

For the Tomato Pico:
Mix together in food processor and serve.