Fish Tacos with Avocado Crema
Our Fish Tacos with Avocado Crema are a really easy meal that’s cooked on the grill. It’s perfect for a quick weeknight meal on a hot summer day. Make the crema while the fish is marinating and prep other toppings you are using. We use the same recipe for pickled onions here that we use for our Cochinita Pibil (recipe here). In fact, we make up a batch of them and keep them in the fridge in the summer so we have them on hand! They are good on so many things. We like to use mahi mahi from Trader Joe’s for this recipe but you can use any firm, white fish. Be sure to generously oil the grill (or grill basket, which is what we like to use) so the fish doesn’t stick.
We hope you are staying cool and safe wherever you are this summer. Give our Fish Tacos with Avocado Crema a try and let us know what you think!
Jump to Recipe
Combine all crema ingredients in a blander until smooth.
Marinade fish for 30 minutes.
Grill the fish!
Once off the grill, flake fish fillets into bite sized pieces.
Quickly grill the tortillas to warm.
All set to assemble the tacos!
Top tortillas with fish, pickled onions, avocado crema, cilantro and cheese.
Dig in!
Fish Tacos with Avocado Crema
Ingredients
- For the avocado crema:
- 1 large avocado
- 1/2 cup sour cream – light is fine or plain Greek yogurt
- 2 Tablespoons cilantro
- ½ teaspoon garlic salt
- 2 tablespoons freshly squeezed lime juice
- dash of hot sauce optional
- For the fish tacos:
- 1 pound mahi mahi or other firm, white fish
- 2 Tablespoons canola oil plus more for the grill
- 2 Tablespoons lime juice
- 1 clove garlic minced
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- Freshly ground black pepper and salt
- 8 white corn tortillas
- Toppings optional:
- Thinly sliced cabbage or lettuce
- Cojita cheese crumbled
- Sour cream
- Jalapeno pepper sliced thinly
- Cilantro leaves roughly chopped
- Pickled red onions
Instructions
- For the fish. whisk together the oil, lime juice, garlic, chipotle chili powder, cumin, paprika, cayenne, black pepper and salt. Pat fish dry and place in bowl or gallon-sized plastic bag along with marinade. Coat the fish with the marinade. Place in refrigerator for 30 minutes.
- Meanwhile make the crema. Place all ingredients for crema in blender (you can also place in bowl and use an immersion blender). Blend until mixture is creamy and no lumps remain. Place in refrigerator until ready to serve.
- Heat grill to medium-high and brush grates with oil. Grill fish for 3 to 4 minutes each side (more or less depending on the thickness of your fish). Remove fish and let rest while you prepare your tortillas. Grill them for 10 seconds per side.
- Serve fish on warm tortillas with avocado crema and your choice of toppings.