Ingredients
Method
- 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.