Grilled Black Drum Tacos
Tender grilled black drum seasoned with fajita seasoning and finished with a garlic lime butter baste, served in warm blue corn tortillas with guacamole, salsa verde, cotija, and fresh toppings.
Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: Grill
Ingredients
1 fresh black drum, approximately 22 inches, butterflied whole with skin on
1 tbsp Blaxican Fajita Seasoning
1 tsp coarse kosher salt
1 tsp freshly cracked black pepper
1 stick (½ cup) salted butter, melted
½ tbsp Blaxican Fajita Seasoning
1 tsp salt and pepper mix, equal parts
1 tbsp garlic paste
Juice of 1 lime
Warm blue corn tortillas
Guacamole
Salsa verde
Cotija cheese, crumbled
Diced fresh tomatoes
Fresh chopped cilantro
Fresh lime wedges
Yellow rice, for serving
Directions
Lay the butterflied black drum flat on a sheet pan. Season the meat side evenly with 1 tablespoon Blaxican Fajita Seasoning, kosher salt, and black pepper. Let it sit while you prepare the grill.
In a small skillet, combine the salted butter, ½ tablespoon Blaxican Fajita Seasoning, salt and pepper mix, garlic paste, and lime juice. Place the skillet alongside the fish on the grill to melt.
Set up a charcoal grill for medium direct heat at about 350°F. Make sure the grates are clean and well oiled. Place the fish meat side down directly over the coals and grill undisturbed for 15 minutes.
Carefully flip the fish so it rests skin side down. Generously brush or ladle the garlic butter mixture over the meat side. Continue cooking for another 15 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F.
Transfer the grilled fish carefully to a large platter. Sprinkle with chopped fresh cilantro and squeeze fresh lime juice over the top.
Flake large pieces of fish from the skin and warm the blue corn tortillas over the grill grates. Fill each tortilla with guacamole, grilled fish, salsa verde, crumbled cotija, diced tomatoes, and fresh cilantro. Serve with yellow rice and fresh lime wedges.
