It’s looking like a fishy week over here, with not one, but two seafood recipes coming at you. I love cooking fish on the week nights because as long as you have good ventilation and the smell doesn’t bother you too much you can make a quick dinner.
I know you are looking at the list of ingredients, thinking, no way is this a quick dinner, but I promise you it is. While the fish is cooking throw together the slaw and crema and that makes a whole 10 minutes of cooking time for this flavorful dinner.
Whenever I find grouper cheeks I like to buy them because they make the perfect fish tacos, 2-3 cheeks per taco and you are set. They are easy to cook and flip, you don’t have to worry about flipping a huge piece of fish and they are generally on the cheaper side for fresh grouper. But if you don’t live nearby a fresh grouper source you may not be able to find these little cheeks, so really any white fish can be used.
1 lb white fish (tilapia, grouper, etc) – I used grouper cheeks
1 tablespoon oil
1 jalapeno, seeded and diced
1 clove garlic, chopped
1 green onion, chopped
Handful of cilantro, chopped
½ teaspoon cumin
¼ teaspoon of each salt and pepper
½ bag of shredded cabbage
1 hass avocado
¼ cup Chobani Plain 0% Greek yogurt
¼ cup chives
2 tablespoons water
Salt to taste
For the fish tacos
In a large Ziploc bag combine oil, juice of 1 lime, jalapeno, garlic, green onion, most of the chopped cilantro (minus 2-3 tablespoons), cumin, salt and pepper. Carefully add the fish and allow to marinate 10-20 minutes.
Heat a large skillet to medium high heat and cook fish for about 5 minutes per side, until white and flaky.
Combine shredded cabbage, juice from ½ a lime, and a 2-3 tablespoons of chopped cilantro in a bowl. Toss to combine.
For the avocado crema
Slice avocado in half, remove pit, and scoop flesh into the bowl of a food processor. Add yogurt, chives, and juice from ½ a lime.
Blend until smooth and water to thin out. Season to taste with salt.
Serve fish in corn tortillas with shredded cabbage and avocado crema.