Crispy Grouper Fish Tacos

Pat grouper fillets dry with paper towels and season with salt and pepper on both sides.

In a shallow bowl, combine flour, cornmeal, salt, and black pepper.

In a small bowl, whisk together sour cream, garlic, lime juice, and minced jalapeño; set crema aside.

In a mixing bowl, toss red cabbage with lime juice and cilantro; season with a pinch of salt. Set slaw aside.

Heat vegetable oil in a large skillet to 350°F (use a thermometer for accuracy).

Working in batches to avoid crowding, dredge grouper pieces in flour–cornmeal mixture, coating all sides, and carefully lay into hot oil.

Fry for 3–4 minutes per side until golden brown and crispy; transfer to a paper-towel-lined plate.

Warm corn tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.

Spread a thin layer of lime crema on each warm tortilla, then add a piece of crispy fish, cabbage slaw, radish slices, and queso fresco.

Serve immediately with extra crema and lime wedges on the side.