Cilantro Lime Fish Tacos with Avocado Crema

Cilantro Lime Fish Tacos

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.

Cilantro Lime Fish Tacos with Avocado Crema - Supper for a Steal

Cilantro Lime Fish Tacos with Avocado Crema
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb white fish (tilapia, grouper, etc) – I used grouper cheeks
  • 1 tablespoon oil
  • 2 limes
  • 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
  • Corn tortillas
  • ½ bag of shredded cabbage
  • 1 hass avocado
  • ¼ cup Chobani Plain 0% Greek yogurt
  • ¼ cup chives
  • 2 tablespoons water
  • Salt to taste
Instructions
For the fish tacos
  1. 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.
  2. Heat a large skillet to medium high heat and cook fish for about 5 minutes per side, until white and flaky.
  3. 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
  1. 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.
  2. Blend until smooth and water to thin out. Season to taste with salt.
Serve fish in corn tortillas with shredded cabbage and avocado crema.

 

Avocado Crema recipe adapted from What’s Gaby Cooking & Fish Taco recipe adapted from Closet Cooking

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