Grilled Porgy (Scup) Tacos with Cabbage Slaw

FreshAIG Quick Facts

• Species: Porgy / Scup (Stenotomus chrysops)
• Total Time: 25 minutes
• Diet Type: Gluten-Free, Dairy-Free options

Preparation Method: Grilling

Serves: 4 people

Ingredients

• 1.5 lbs fresh Porgy (Scup) fillets, skinless and pin-bones removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 8 yellow corn tortillas
• 2 cups shredded red and green cabbage
• 1/4 cup chopped fresh cilantro
• 1 fresh lime, juiced
• 1/4 cup mayonnaise or plain yogurt

Instructions

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. In a mixing bowl, whisk together the mayonnaise, lime juice, and chopped cilantro. Add the shredded cabbage, toss until well coated, and set aside.
3. Brush the porgy fillets with olive oil and sprinkle evenly with chili powder, cumin, salt, and pepper.
4. Place the fillets on the grill and cook for 3 to 4 minutes per side, until the flesh is opaque white and flakes easily.
5. Remove the fish from the grill, let it rest for a minute, and gently flake it into bite-sized pieces.
6. Quickly warm the corn tortillas on the grill for about 30 seconds per side until pliable.
7. Assemble the tacos by dividing the flaked grilled porgy among the tortillas, then topping generously with the crunchy cabbage slaw. Serve immediately.