INGREDIENTS

2 each  6" White Corn Tortillas (10620)  
2 each 2 oz. pieces Tandoori Grouper  , see related recipe 
8 oz. vol. Carrot , Fennel and Coconut Salad , see related recipe   
Pickled Watermelon Rinds , see related recipe 

DIRECTIONS

1.) Remove grouper from tandoori marinade and place on flattop over medium high heat and sear on both sides. Reduce heat to medium to finish cooking tandoori grouper. Set aside.

2.) **Place 2 each 6” table corn tortillas on hot flattop grill for approximately 10-15 seconds on each side. Remove from flattop and immediately drop into fryer. **The key to make good puffy tacos with our table corn tortillas are to make sure there are no tears on the edges of the tortillas, as well as cook them on a hot flat surface before placing in the fryer.

3.) Fry puffy tacos in 360-375F fryer approximately 30 seconds on each side or until lightly golden brown.

4.) Remove from fryer and drain well.

5.) Place puffy tacos on plate. Crack the center of the puffy tacos and place 3 oz. of carrot, fennel and coconut salad in the center of each puffy taco.

6.) Top each with a 2 oz. portion of tandoori grouper and garnish with pickled watermelon rinds.

7.) Serve immediately.

Recipe Using Same Product(s)

• 

  Crispy Stuffed Squash Blossom Tacos

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  Chile & Herb Tandoori Tacos

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  Breakfast Tacos

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  Black Bean & Sweet Potato Taco

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  Ancho Chile Short Rib Street Taco