Pescado Zarandeado Style Tacos
Achunchigan Lattore
This live-fire catch-and-cook turns a fresh dock-caught black drum into incredible Pescado Zarandeado style tacos with a heavy hit of rich garlic butter and a flavor packed fajita seasoning blend.
Yield: 6-8 servings
Prep Time: 15 mins
Cook Time: 30 mins
Grill Temp: 350°F (Direct Charcoal)
Ingredients
The Fish & Dry Rub
1 fresh Black Drum (approx. 22"), butterflied whole, skin on(Video Demonstration)
1 tbsp The Blaxican Fajita Seasoning
1 tsp coarse kosher salt
1 tsp freshly cracked black pepper
Garlic Fajita Butter Baste
1 stick (½ cup) salted butter, melted
½ tbsp The Blaxican Fajita Seasoning
1 tsp salt and pepper mix (equal parts)
1 tbsp garlic paste
Juice of 1 lime
Taco Assembly & Fixings
Warm blue corn tortillas
Guacamole
Salsa verde
Cotija cheese, crumbled
Diced fresh tomatoes
Fresh chopped cilantro (for garnish & assembly)
Fresh lime wedges
Step-by-Step Instructions
Prep & Season the Fish
Lay the butterflied black drum flat on a sheet pan.
Season the meat side evenly with The Blaxican Fajita Seasoning, salt, and black pepper. Let it sit while you fire up the grill.
Mix the Butter Baste
In a small skillet, place the salted butter, ½ tbsp The Blaxican Fajita Seasoning, like juice, 1 tsp salt/pepper mix, and 1 tbsp garlic paste and place alongside the fish to melt.
Fire Up the Grill
Set up your charcoal grill for medium direct heat, targeting 350°F. Ensure the grates are clean and well-oiled to prevent sticking.
Meat Side Down: Place the seasoned fish meat side down directly over the coals. Grill undisturbed for 15 minutes to develop a crisp crust and pick up direct kiss-of-smoke flavor.
Skin Side Down: Carefully flip the fish so it rests skin side down over the grates.
Baste Generously: Immediately brush or ladle the seasoned garlic butter evenly over the meat side.
Cook skin side down for another 15 minutes until the fish flakes easily and internal temperature reaches 145°F.
Transfer the grilled fish carefully to a large platter.
Immediately sprinkle with plenty of chopped fresh cilantro and hit with a squeeze of fresh lime juice.
To serve
Flake off large pieces of juicy black drum flesh.
Warm blue corn tortillas over the grates.
Layer each tortilla with guacamole, a generous portion of grilled fish, a spoon of salsa verde, crumbled cotija, diced tomatoes, and extra cilantro. Serve alongside yellow rice and fresh lime wedges.
