Hola estudiantes! Welcome to Taco 101. Today’s class, with Taco Spot co-owner and Johnson and Wales class of 1996 alum Jason Vaughan, is on how to make a muy delicioso grouper taco.
Lesson numero uno: “You’re only as good as your last taco,” says Vaughan, and he should know. Since opening his eatery’s West Ashley location in 2008, the chef has, he believes, churned out roughly 100,000 tacos. Clearly that’s plenty of time to perfect his recipe, but he claims with a little practice, anyone can make his coveted grouper option at home. Here’s a hint: “The key is the cilantro soy aioli,” the chef says.
To build your own, you’ll need a nice fillet of grouper. You can also use flounder, tilapia, or any flaky, white fish. “Remember, there are other fish to fry,” Vaughan jokes. Cut the fillet into small pieces and marinate it in lime juice. “You’ll want to pan sear the fish for 30 seconds on each side,” says Vaughan. As for the aioli, blend garlic, eggs, soy sauce, salt, and lime juice and zest in a blender. “Then, the trick is to slowly add the olive oil as you pulse,” the chef explains. Once the emulsion is set, fold in your cilantro. Throw it all in two warm corn tortillas with tomato and cucumber pico, cheese, and lettuce and behold grouper goodness. Class dismissed.
