Grilled Fish Tacos with Avocado Lime Crema

Grilled Fish Tacos with Avocado Lime Crema

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.

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.

Avocado Lime Crema Ingredients

Fresh Ingredients

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.

White fish 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 is 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.

Grilled Fish Tacos with Avocado Lime Crema

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 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.

Leftovers

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.

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Grilled Fish Tacos with Avocado Lime Crema

Grilled Fish Tacos with Avocado Lime Crema

Stacy Day-Cummings
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Servings 4 servings

Ingredients
  

Avocado Lime Crema

  • 1 ripe avocado
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 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

Fish Seasoning

  • 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

Other ingredients

  • 2 pounds fresh white fish (Haddock, Halibut, Cod)
  • juice of one lime for topping fish
  • 1-2 cups shredded cabbage
  • 8 small tortillas

Instructions
 

  • 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
Keyword fish, tacos

7 Comments

  1. 5 stars
    So fresh and delicious! Glad I took the time to make the crema instead of just slapping some sour cream on there. And the amount of spice is perfect. Yum!

  2. Im a terrible cook, I feel like I have two left hands when in the kitchen, even simple things like deciding the right knife to chop onions turn out to be tasks.
    But having read your post, I feel like this is easy enough even for someone like me to create thanks so much.

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