When you are looking for a light meal in the warm summer months, you can’t go wrong with fish tacos. These Grilled Fish Tacos with Avocado Lime Crema, are light and flavourful, easy to make, and quick. Grilled fish tacos are perfect for a quick weekday dinner.
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Avocado Lime Crema
The Avocado Lime Crema can be made ahead of time and will last for 2-3 days in an airtight bottle in the fridge. It only takes minutes to make the crema so it can be prepared while the fish is grilling. Usually, I make this crema in the morning and keep it in the fridge until ready to use.
When it comes to the ingredients used in this recipe, fresh is best. And since produce varies from place to place, I weighed the ingredients I used for this recipe.
The avocado is normal sized for Canadian grocery stores, weighing about 6 ounces, (180 grams), before cutting and removing the pit.
The limes are about 3 ounces, (90 grams) each, but sometimes limes can produce more or less juice even two the same size, so I like to measure out the juice to make sure that 4 Tbsp are added.
Whitefish is used for these tacos and we always buy it fresh from local fish markets. Usually, we choose haddock, cod, or halibut. If fresh is not an option, frozen fish can be substituted.
Grill or Pan Fry
Our go-to for making these fish tacos are always the grill. It is a quick way to cook the fish, especially in the summer when you don’t want to heat up the house. If a grill is not available, the fish can be pan-fried on the stove.
Homemade or Store Bought Tortillas
Tortillas can be homemade or store-bought.
To make homemade tortillas, I use corn flour and water (the recipe is on the bag). A press can be used to easily make the tortillas. The pressed dough can then be cooked either on the grill or in a pan before cooking the fish. Whether using homemade or store-bought, keep the tortillas warm by placing them in a pan and covering them with foil wrap, on the grill or in a warm oven. The pan with the tortillas should not be over direct heat, either indirect on the grill or in a warm oven that is shut off.
Any leftover fish should be stored in an airtight container in the fridge. It should be used within 2 days. The fish makes a great topping for salad. It can be reheated in a pan on the stove or in the oven.
Grilled Fish Tacos with Avocado Lime Crema
Avocado Lime Crema
- 1 ripe avocado
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- ⅓ cup chopped fresh cilantro
- ¼ cup lime juice
- 2 cloves garlic, chopped
- 1 Tbsp olive oil
- 2 tsp cumin
- 2 tsp hot sauce
- 1 tsp kosher salt
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp black pepper
- 2 pounds fresh white fish (Haddock, Halibut, Cod)
- juice of one lime for topping fish
- 1-2 cups shredded cabbage
- 8 small tortillas
- Add all crema ingredients to blender and blend until smooth. Set aside until ready to use, or refrigerate for up to two days.
- Preheat grill to 350°F.
- Oil grill to prevent fish from sticking
- Mix fish seasoning ingredients together in a small bowl.
- Liberally coat all sides of the fish fillets with the seasoning.
- Place fish on oiled grill and cook on both sides for 4-5 minutes per side, using a spatula to gently turn the fish.
- Squeeze fresh lime juice over fish after flipping over.
- Remove cooked fish to a warm pan over indirect heat
- Heat tortillas on grill.
- Top each tortilla with grilled fish, cabbage and crema. Serve