Grilled Grouper Tacos

Save steps at dinnertime by making the sour cream mixture and the corn salsa ahead of time.

Yield: 8 servings (serving size: 1 taco)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 8.6g
  • Saturated fat: 1.8g
  • Protein: 13.7g
  • Carbohydrate: 18.2g
  • Cholesterol: 25mg
  • Iron: 1.2mg
  • Sodium: 356mg
  • Calories from fat: 38%
  • Fiber: 2.7g
  • Calcium: 44mg


  • 1/4 cup low-fat sour cream
  • 3 1/2 tablespoons fresh lime juice, divided
  • 3/4 cup fresh corn kernels or frozen corn kernels, thawed
  • 2 small plum tomatoes, seeded and diced
  • 1/4 cup thinly sliced green onions (about 3)
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced seeded jalapeño pepper
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups thinly sliced onion
  • 1/2 red bell pepper, seeded and cut into thin strips
  • 8 (6-inch) tostada shells
  • 1 pound grouper or other firm white fish fillets
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 2 cups shredded romaine or leaf lettuce


  1. Combine sour cream and 2 tablespoons lime juice. Cover and chill.
  2. Place a large nonstick skillet over medium heat. Add corn; sauté 3 to 4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.
  3. Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; sauté 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.
  4. Heat tostada shells according to package directions; keep warm.
  5. Prepare grill.
  6. Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.
  7. Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

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