Sheet Pan Florida Grouper Tacos with Cilantro Lime Slaw

Ingredients

Preparation

Tacos:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, if desired. Pat the fish dry and brush with ½ of the oil. Season the fillets evenly with the blackening or all-purpose seasoning and arrange on the prepared baking sheet. In a bowl, toss the sliced peppers with the remaining oil and kosher salt. Arrange the peppers around the fish in an even layer. Bake on the center rack for 10 to 12 minutes, or until the fish is tender, flakes easily with a fork and the peppers are slightly charred. Squeeze fresh Florida key lime juice over the fish and garnish with chopped cilantro. Serve with warm tortillas, sliced radishes and crumbled queso fresco.

Slaw:

Add the shredded Florida green cabbage, Florida purple cabbage, chopped cilantro and diced jalapeño to a large bowl. Toss to combine. In a small bowl, whisk together the olive oil, fresh lime juice, lime zest, Florida honey, kosher salt and ground cumin until well combined. Pour the dressing over the mixture and toss until evenly coated. Taste and adjust seasoning as needed. Chill for 1 hour or until ready to serve.