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
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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
Fish Tacos with Avocado-Cilantro Lime Crema
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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
Ingredients
Main
3 poundsMahi Mahi filets
2 poundsCorn Tortillas
8 oz queso fresco crumbled
Slaw
1/2 cup Mayonnaise or veganaise
1/2 cup sour cream or Fage yogurt or tofuyan sour cream
1  lime zest, reserve juice for marinade
1/2 head finely shredded cabbage green, red or both
1/2 bunch fresh cilantro rough chopped
1  whole fresh jalapeño or serrano chilies seeded and minced
Marinade
1/4 cupolive oil
1  lime juiced from zested lime
2 cloves garlic grated
1 tspsoy sauce
1/2 tsp fish sauce optional
1/2 tsp whole cumin seed toasted and ground
1/2  tsp whole coriander seed toasted and ground
1 tsp Kosher Salt or sea salt
Avocado Cilantro Lime Crema
1 16 oz jar Honduran Crema Mexican or Guatemalan is fine
1 bunch fresh cilantro leaves
Instructions
  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)
  2. 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.
  3. Place all in a nutri-bullet or bender and blend smoothly until slightly whipped. Place in squeeze bottle.
  4. 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. 
  5. 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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