Creamy Poblano Red Grouper Tacos

Grouper Tacos

Grouper… it’s the real reason some folk come to Florida, at all. We have 20 plus common varieties inhabiting shallow, mid-depth and deep waters. Red Grouper swims in the 50-100′ range and is one of the favorites in many, many kitchens for its mild, slightly sweet taste. Couple this with a savory Poblano foundation and you have a true winner!

Creamy Poblano Red Grouper Tacos – Ingredients

The Grouper

  • Red Grouper Fillet: 1+ pound, Cut into strips
  • Seasoning: Mexi Rub: 2 Tbsp *
  • Butter: 2 Tbsp

The Creamy Poblano

  • Poblano Peppers: 6-8, Roasted & Peeled
  • Jalapeno’s: 3, julienned and deseeded
  • White Onion: 1/2 Onion
  • Garlic: 1 clove pressed
  • Mexican Crema or Sour Cream: 1/2 Cup
  • Cooking Oil: 2 Tbsp

Finishing Touches

  • Corn Tortillas
  • Grilled Corn: 1 Ear, Grilled or Broiled
  • Butter: 2 Tbsp (for the corn)
  • Cilantro
  • Lime Wedges

Creamy Poblano Red Grouper Tacos – Prep – Cook – Serve

Poblano Peppers and Corn Prep

In preparation for the rest of the meal, the poblanos and the ear of corn may be prepared on either a grill or under the broiler in your oven.

  1. The poblanos need to be roasted/grilled, turning as needed to hit the entire surface of each pepper, until the skin has blackened then set aside in a covered container to sweat. After 15-20 minutes the skin can be removed and the peppers deseeded. Slice the peppers in 1/4 inch strips and set aside.
  2. The ear of corn should be roasted/grilled, brushing with butter and turning as needed until the kernels are a deep golden brown and some have started to blacken as well. Let cool and cut from the cob. Set aside for later assembly

The Grouper and Creamy Poblano

  1. Heat 1 tablespoon of the oil to medium high in a skillet. Char the jalapenos, remove to the side when done. Reduce heat on skillet to medium.
  2. Sprinkle your Mexi Rub on the Grouper strips. (* Mexi Rub is any mixture of your favorite mexican spices… I use a combo of finely ground chiles, creole seasoning and masa harina.
  3. Add butter to cooled skillet and cook the Grouper strips 1 minute on each side. Remove from skillet and set aside for taco assembly.
  4. Still at medium heat, add the remaining oil to the skillet.
  5. Sauté the onion for 1 minute
  6. Add in the garlic, poblanos and jalapeno slices. Sauté the mixture another 1 minute.
  7. Stir in the crema and cook the mixture for 1 minute. Remove from heat.


  1. Spread the creamy poblano mixture on warmed plated tortillas.
  2. Place one Grouper strip per tortilla.
  3. Add corn kernels, liberally.
  4. Sprinkle cilantro as desired.
  5. Serve with lime wedges

Bon Appetit and tight lines.

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