Fish Tacos with Avocado-Cilantro Lime Crema
Servings Prep Time
8people 1.5hours
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
8people 1.5hours
Cook Time Passive Time
10minutes 1hour
Ingredients
Main
Slaw
Marinade
Avocado Cilantro Lime Crema
Instructions
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!