Grilled Fish Tacos with Avocado Lime Crema
Grilled fish on tortillas with coleslaw and a homemade avocado lime crema.
Servings: 4 servings
Ingredients
Avocado Lime Crema
- 1 ripe avocado
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ⅓ cup chopped fresh cilantro
- ¼ cup lime juice
- 2 cloves garlic, chopped
- 1 Tbsp olive oil
- 2 tsp cumin
- 2 tsp hot sauce
- 1 tsp kosher salt
Fish Seasoning
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp black pepper
Other ingredients
- 2 pounds fresh white fish (Haddock, Halibut, Cod)
- juice of one lime for topping fish
- 1-2 cups shredded cabbage
- 8 small tortillas
Instructions
- Add all crema ingredients to blender and blend until smooth. Set aside until ready to use, or refrigerate for up to two days.
- Preheat grill to 350°F.
- Oil grill to prevent fish from sticking
- Mix fish seasoning ingredients together in a small bowl.
- Liberally coat all sides of the fish fillets with the seasoning.
- Place fish on oiled grill and cook on both sides for 4-5 minutes per side, using a spatula to gently turn the fish.
- Squeeze fresh lime juice over fish after flipping over.
- Remove cooked fish to a warm pan over indirect heat
- Heat tortillas on grill.
- Top each tortilla with grilled fish, cabbage and crema. Serve