10-Minute Grouper Fish Tacos — Fast, fresh, and healthy! An easy fish taco recipe everyone loves! Lemony, buttery fish with a honey mustard-lemon sauce on top! Perfect for busy nights because they’re so quick!!
Easiest Fish Tacos with Grouper
I made this recipe with no intention of blogging about it. Just a family dinner that was going to be eaten and likely forgotten about.
Until my daughter told me it was the best dinner of her life.
Sometimes I think she’s exaggerating and next month there may be a new best-of-my-life, but for this month I’ll take the compliment and share the recipe.
Fish and lemon go hand-in-hand and the grouper is simply prepared by searing it in butter, lemon juice, salt and pepper. When fish is fresh and tasty I think it’s a disservice to do too much to it and mask the natural flavors. Simple, clean, and easy is the way to go and it stays healthier that way.
I made the fish while on vacation and it’s a one-skillet recipe that’s ready in 10 minutes and there are planned leftovers.
Ingredients for Grouper Tacos
To make these quick and easy grouper fish tacos, you’ll need the following:
- Butter
- Flour
- Grouper filets
- Lemon juice
- Tortillas
- Lettuce
- Tomato
- Shredded cheese
- Grainy Dijon mustard
- Honey
- Salt and pepper
What Is Grouper?
If you’ve never tried grouper, it’s a firm, extra lean, flaky, white fish that’s mild in flavor. It’s a non-fishy-tasting fish, perfect for kids or those who are picky about fish.
How to Make Grouper Tacos
It doesn’t get much easier than this 10-minute taco dinner! Here’s an overview of how the tacos come together:
- To a large skillet, add the butter and melt.
- Dredge grouper fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook until nicely seared and lightly golden browned. Flip fish, season with salt and pepper, squeeze the lemon over the fish and cook on second side until lightly golden browned on both sides and cooked through.
- Lightly warm each tortilla momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.
- To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Drizzle sauce over tacos and serve immediately.
Ways to Serve the Grouper Fish
I served the grouper with rice and a simple salad the first night.
The second night I sliced it for fish tacos complete with lettuce, tomatoes, cheese, and a whisk-together honey mustard-lemon sauce. Lots of very clean plate club members, which made me happy!
What to Serve with Grouper Tacos
Serve the grouper fish tacos with all of your favorite Mexican recipes!
- Instant Pot Black Beans
- Instant Pot Refried Beans
- Homemade Tortilla Chips
- Salsa (Tomatillo Avocado, Pineapple Chipotle, or Restaurant Style)
- Grilled Mexican Corn
- Black Bean, Corn & Avocado Salad
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Easy 10-Minute Lemon-Butter Grouper Fish Tacos
Ingredients
- 3 tablespoons butter
- flour, for lightly dredging and coating fish
- 2 large grouper filets, about 1 1/2 pounds
- juice of 1 lemon, about 3 to 4 tablespoons
- salt and pepper, to taste
- taco or fajita shells
- 1 cup romaine or iceburg lettuce, chopped
- 1 tomato, diced
- 1 cup shredded cheese, cheddar, Monterrey Jack, etc.
- ¼ cup grainy dijon mustard
- 2 tablespoons honey, or to taste
- 1 tablespoon lemon juice, or to taste
- salt and pepper, to taste
Instructions
- To a large skillet, add the butter and heat over medium-high heat to melt butter.
- Dredge fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.
- Flip fish, season with salt and pepper, squeeze the lemon over the fish (use caution because the lemon juice will bubble up when it hits the hot skillet) and cook for about 2 to 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through. Serve immediately if desired.
- To make the fish tacos, lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.
- To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Taste, check for flavor balance, and make any desired tweaks. Drizzle sauce over tacos and serve immediately. Fish will keep airtight in the fridge for up to 3 days and sauce will keep airtight in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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