Mini Fish Tacos with Cilantro Crème Fraiche

Makes: 6 tacos

See below for Contest details!


For the Mango Salsa:

2 mangoes

1⁄4 chopped red onion

2 tablespoons chopped fresh cilantro leaves, stemmed

2 tablespoons olive oil

1⁄2 chopped jalapeno pepper

1⁄4 diced green bell pepper

1 teaspoon agave nectar

Juice of 1 orange

Salt and freshly ground black pepper to taste


For the tacos:

1 pound grouper fillet

2 tablespoons Chef Max Spice Blend

1 cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

1⁄2 cup olive oil

1⁄4 cup crème fraiche or sour cream

4 tablespoons cilantro leaves, stemmed, divided

6 small corn tortillas

1⁄4 cup shredded purple cabbage

1 lime, cut into sixths



1. Make the Mango Salsa: In a small bowl, toss mango, red onion, cilantro, olive oil,

jalapeno pepper, bell pepper, agave nectar, orange juice, salt, and pepper. Cover and


2. In a medium bowl, sprinkle the grouper with the Chef Max Spice Blend. Set aside.

3. Preheat a 10-inch sauté pan over medium heat for 1 minute. Season the flour with

some salt and pepper. Dust the grouper with the flour. Pour the olive oil into the sauté

pan and when it sizzles, add the grouper. Sauté the grouper for about 3 minutes, or until

done. Remove the grouper from the sauté pan and cut it into bite-sized chunks.

4. In a small bowl, whisk the sour cream with half the cilantro and some salt and pepper.

5. Warm the corn tortillas in a small sauté pan for about 30 seconds.

6. To make the tacos, place some grouper in the center of each tortilla. Add some

shredded cabbage and Mango Salsa. Top with sour cream and garnish with the remaining

cilantro. Serve the lime wedges on the side.

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