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Chef Fig’s Fish Tacos with Avocado-Cilantro Lime Crema

Fish Tacos with Avocado-Cilantro Lime Crema

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Course: Main Dish
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8 people
Created by: Chef Fig



  • 3 pounds Mahi Mahi filets
  • 2 pounds Corn Tortillas
  • 8 oz queso fresco crumbled


  • ¼ cup Mayonnaise or veganaise
  • ¼ cup sour cream or Fage yogurt or tofuyan sour cream
  • 1 lime zest and juice
  • ½ head finely shredded cabbage green, red or both
  • 2 cloves cloves garlic, minced
  • ½ bunch fresh cilantro rough chopped
  • 4 whole scallions chopped
  • 1 tsp recado or annato powder
  • ¼ red onion thinly sliced
  • 1 whole fresh jalapeño or serrano chilies seeded and minced
  • 2 tbsp Melinda's Mango Habanero Pepper Sauce
  • 5 shakes Melinda's Red Savina Pepper Sauce


  • ¼ cup olive oil
  • 2 tbsp Melinda's Mango Habanero Pepper Sauce
  • 1 lime juiced
  • 2 cloves garlic grated
  • 1 tsp pickapepppa sauce
  • 1 tsp soy sauce
  • 1 tsp Worchesterchire sauce
  • 1 tsp ground paprika
  • 1 tsp ground annato chile
  • ½ tsp fish sauce optional
  • ½ tsp whole cumin seed toasted and ground
  • ½ tsp whole coriander seed toasted and ground
  • 1 tsp Kosher Salt or sea salt
  • 1 tsp fresh ground black pepper

Avocado Cilantro Lime Crema

  • 2 whole ripe avocados, peeled and pitted
  • 1 16 oz jar Honduran Crema Mexican or Guatemalan is fine
  • 1 bunch fresh cilantro leaves
  • 2 Limes Juiced
  • 3 tbsp Melinda's Green Sauce


Make the Marinade

  • 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

  • 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

  • Place all in a nutri-bullet or bender and blend smoothly until slightly whipped. Place in squeeze bottle.

Grill the Fish

  • 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. 
  • 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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