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Fish Tacos with Avocado Crema

Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Servings 4

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.