Grilled Key West Grunt Tacos

Ingredients

• 1.5 lbs fresh-caught Graybar Grunt fillets, pin bones removed
• 3 tbsp Salted Perfection Key West Select Blend
• 2 tbsp olive oil, divided
• 12 small corn tortillas
• 3 cups shredded red and green cabbage
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 lime, juiced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth. Toss in the shredded cabbage and mix until fully coated. Set this slaw aside in the fridge to let the flavors marry while you handle the fish.
2. Pat the Graybar Grunt fillets dry with paper towels. Drizzle with 1 tablespoon of olive oil to help the seasoning stick.
3. Generously coat both sides of the fish with the Salted Perfection Key West Select Blend. Press the rub gently into the flesh.
4. Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, lay the fillets in the pan. Cook for about 3 to 4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
5. Remove the fish from the heat and let it rest for a minute. Use a fork to break the fillets into large, bite-sized chunks.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable and slightly charred.
7. Assemble the tacos by layering a generous pinch of slaw on each tortilla, topping with the seasoned fish, and finishing with avocado slices and chopped cilantro.
8. Serve immediately while the tortillas are warm. DUNZO!