The Big Ketch: Grilled Grouper Tacos with Jicama-Mango Slaw and Chipotle-Lime Creama Jicama-Mango Slaw Dressing Ingredients cup sugar 1 cup light brown sugar 2 tablespoons mustard powder 1 tablespoon kosher salt 1 tablespoon black pepper 1 cup vegetable oil 1.5 cups white wine vinegar 1 cup mayonnaise 1 tablespoon sriracha Jicama-Mango Slaw Dressing Procedure - In a large mixing bowl, combine all ingredients, and whisk until smooth, and the sugar is dissolved. Jicama-Mango Slaw Ingredients 2 cups jicama (julienned) 1 cup mango (julienned) cup red bell pepper (julienned) cup red onion (julienned) cup carrot (shredded) cup scallion (julienned) cup jicama-mango slaw dressing Jicama-Mango Slaw Procedure - In a large mixing bowl, combine all ingredients, and mix until well incorporated. Chipotle-Lime Crema Ingredients 1 cup mayonnaise 1 cup sour cream 1 chipotle pepper 2 teaspoons adobo sauce 2 tablespoons chopped cilantro 2 tablespoons lime juice Chipotle-Lime Crema Procedure - Combine all ingredients in a food processor, and blend until smooth. Grouper Taco Ingredients 5 oz. diced grouper 2 flour tortillas cup jicama-mango slaw 4 oz. chipotle-lime crema 1 cup shredded lettuce cup fresh cilantro Grouper Taco Procedure - On a flat-top grill, cook the grouper on medium-high heat until the internal temperature reaches 145 degrees (approx. 5 minutes). - Lay down the flour tortillas, and add shredded lettuce and grouper. - Add the jicama-mango slaw and chipotle-lime crema on top of the grouper. - Garnish with chopped cilantro.
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