Fish Tacos with Avocado-Cilantro Lime Crema

Whether you need a break from all the heavy holiday food or want something light in the summer to grill with big flavor, make my fish tacos. They are my Mom’s favorite dish that I make and she is so picky! So needless to say, this dish is a crowd pleaser even for those who claim to not like fish. The creamy avocado cilantro lime crema works on this and frankly, on anything Latin/Asian and savory. It’s amazing.

Fish Tacos with Avocado-Cilantro Lime Crema
Fish Tacos with Avocado-Cilantro Lime Crema
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Servings Prep Time
8 people 1.5 hours
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
8 people 1.5 hours
Cook Time Passive Time
10 minutes 1 hour
8ozqueso frescocrumbled
1/2cupMayonnaiseor veganaise
1/2cupsour creamor Fage yogurt or tofuyan sour cream
1limezest, reserve juice for marinade
1/2headfinely shredded cabbagegreen, red or both
1/2bunchfresh cilantrorough chopped
1 wholefresh jalapeño or serrano chiliesseeded and minced
1/4cupolive oil
1lime juicedfrom zested lime
1/2tspfish sauceoptional
1/2tspwhole cumin seedtoasted and ground
1/2 tspwhole coriander seedtoasted and ground
1tspKosher Saltor sea salt
Avocado Cilantro Lime Crema
116 oz jarHonduran CremaMexican or Guatemalan is fine
1bunchfresh cilantroleaves
    Make the Marinade
    1. Mix all marinade ingredients together. Place fish fillets in a ziplock and pour marinade over, place in refrigerator until grilling time (no more than 1 hour)
    Make the Slaw
    1. You can make the slaw dressing the night before, it holds for several days. You’ll need a large mixing bowl and a smaller one for the sauce. Place the cabbage, cilantro and red onions in the large bowl. In the smaller bowl, mix together mayo and sour cream, juice, zest, chile pepper, mango hot sauce and red savina. Stir it all up and toss with cabbage mixture. Hold in the refrigerator until serving time. You want it cold and creamy with the hot fish.
    Make the Avocado Cilantro Lime Crema
    1. Place all in a nutri-bullet or bender and blend smoothly until slightly whipped. Place in squeeze bottle.
    Grill the Fish
    1. Grill the fish Remove fish from marinade and pat dry. Sprinkle with salt and black pepper and place on a hot oiled grill. I usually like my fish medium but for this, I cook it well done. You want lots of char and grill marks because you will later chop it up into pieces. Grill first side 4-5 mins, flip and grill another 4 mins. 
    2. Once the fish is done, chop it up into pieces and serve hot with warm corn tortillas, place the slaw on top and drizzle with the crema and a sprinkle of queso fresco!
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