Carolina Kitchen: Chupacabra's catch tacos

Photo credit: WLOS staff

By Chupacabra Chef Eli Scott


  • soft, corn taco shells
  • 4 oz fish (any variety, Chupacabra recommends snapper, grouper, or shrimp)
  • 1 TBS ancho sauce
  • ½ lime, squeezed
  • 1 TBSP cilantro
  • Salt
  • Thin sliced lettuce
  • Pico de gallo
  • 1 tsp fine diced red onion
  • ¼ avocado, sliced thin
  • Jalapeno aioli or hot sauce


  • Mix ancho, lime juice, and cilantro, add salt to taste.
  • In a cast iron skillet, heat to medium low. Salt and pepper fish, melt 2 Tbsp butter in skillet. Add fish and sear on both sides. This should take about 5 minutes total.
  • Glaze with ancho and lime.
  • Place on tortilla shells, top with toppings and your choice of sauce. Bon appetit!