Monday, August 9, 2010

Grilled Fish Tacos with Avocado Lime Cilantro Crema

My son sailed in Wrightsville Beach this weekend, and I was determined to come home with some fresh seafood. On our way out of town on Sunday afternoon, I spent about 20 minutes and $100 in Mott's Seafood on grouper, shrimp, and jumbo lump crabmeat. Some of the shrimp went into the freezer, and I am having Seafood Week at my house.

I love fish tacos, but my kids are not big fans. Tonight I set out to change their minds, and I succeeded! For the past couple of years, my go-to fish taco recipe has been this one from Cooking Light. I made a couple of changes -- grilled the fish and spiced it up a bit, snazzed up the cabbage, and added avocado and Greek yogurt to the crema.


Grilled Fish Tacos with Avocado Lime Cilantro Crema

Ingredients:

For the Crema:
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons olive oil mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon reduced-fat plain Greek yogurt
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1 small ripe avocado, mashed
  • 2 teaspoon garlic, minced
  • 1/4 teaspoon salt
For the Cilantro Slaw:
  • 2 cups thinly sliced or shredded cabbage
  • 1/3 cup roughly chopped cilantro
  • Juice of one lime
 
For the Grilled Fish Tacos:
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon chipotle chile pepper
  • 1/8 teaspoon Kosher salt
  • 1 teaspoon garlic, minced
  • 1 teaspoon lime juice
  • 1 tablespoon olive oil
  • 1 pounds grouper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
Directions:
  1. To prepare the avocado lime cilantro crema, combine the first 10 ingredients in a small bowl. Cover and refrigerate.
  2. Toss together the cabbage, cilantro and lime juice in a medium bowl.  Cover and refrigerate.
  3. To prepare the grilled fish tacos, combine the cumin, coriander, paprika, chile pepper, salt, garlic and lime juice in a small bowl.
  4. Rub the fish fillets with olive oil then spread the spice mixture evenly over both sides of the fish. Cover and refrigerate for 20-30 minutes.
  5. Preheat a gas grill on high.
  6. Clean the grate thoroughly and spray with cooking spray.
  7. Turn the heat down to medium and grill the fish with the top down, approximately 5 minutes per side, until fish flakes easily when tested with a fork or until desired degree of doneness.
  8. Break the fish into bite-size pieces with a fork.
  9. Heat tortillas by placing the stack between two plates, dampening lightly, and steaming in the microwave for 30-40 seconds.
  10. Divide the fish evenly among the tortillas. Top each with 1/4 cup of the cilantro cabbage slaw and 2-3 tablespoons of the avocado lime cilantro crema.
Yield: 4 servings; 2 tacos each
Prep time: 20 minutes
Cook time: 10 minutes

I served the tacos with black beans spiced up with ground cumin and coriander, minced garlic and jalapeno, salt and a bit of cholula hot sauce.  Sliced mango and kiwi rounded out the dinner. Another side that I love with these tacos is Black Bean, Corn and Avocado Salsa.  Serving such a fabulously healthy meal to my kids and having them really enjoy it --doesn't get much better than that!

11 comments:

Jane said...

These have got to be bursting with flavor! I like the crema idea, better than just plain sour cream!

goodstuffgallery said...

This sounds awesome, just the right amount of seasoning vs fish and cabbage. The crema is the creme de la creme! I remember 15 years ago when we had friends from Duke,Elizabeth City and Raleigh visit us and go gagh! when they heard where we were taking them, and for what. But what followed were many conversations that ended in "can you send me a fish taco from Cecil's?" It's at Ocean Beach and now named "Shades".

Susan said...

This was so good! perfect balance between seasoning on the fish and the sauce. No grouper at the grocery so we substituted catfish. will do again and the left over sauce will not go to waste. Thanks Lynn!!!

Guinnah said...

We don't eat fish often but usually when I do it's fish tacos. This looks really good. There is a restaurant nearby that has awesome fish tacos (Carlos Santana's "Maria Maria") but it's not your everyday drop in kind of place - these look like they'd be just as good or better!

Lynn said...

The avocado crema is so good you can slather it on just about anything! My kids do not otherwise love avocado, but they love that crema.

Virginia said...

The fish tacos substituting catfish were great. We used the leftover avocado crema the next day on shrimp tacos. Perfect with the La Tortilla Factory Hand Made Style Tortillas that we find at Fresh Market. Loved the lime & freshness in the crema. Susan thought the cabbage sounded weird so used lettuce instead, but next time I'd like to have the texture/crunch of the cabbage.

Spot in Cyberspace said...

wow...before reading this post, the thought of fish tacos made my stomach turn...but now? I would love to sink my teeth into this. I'm looking for a way to make this using a different kind of fish (grouper is not available here in Turkey) Wish me luck! Thank for the recipe and the yummy picture!

Virginia said...

We've made this several times now, including for an out-of-town guest who requested the recipe. This week we made a version of the avocado lime cilantro crema with salsa verde added - with shrimp tacos. Excellent!

Mamahollioni said...

I've got this on my menu for this week. My husband loves fish tacos and I am excited to try this recipe...it has been catching my eye on your sidebar for the last several of my visits!

Mamahollioni said...

Lynn!! This was fabulous. I am going to publish a post on it tomorrow with a backlink to your site. Thanks for a great recipe!

maggie@auberginesandolives said...

O.K. now I am totally hooked! I'm brand spankin new on your blog, not to mention we ate already, but oddly enough, I'm getting hungry.
another new recipe for our family! Maggie