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, and added avocado 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 yogurt
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1/2 ripe avocado, mashed
• 2 teaspoon garlic, minced
• 1/4 teaspoon salt

For the tacos:

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon chipotle chile pepper
• 1/8 teaspoon salt
• 1 teaspoon garlic, minced
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 pounds grouper fillets
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage

Directions:

1. To prepare crema, combine the first 10 ingredients in a small bowl; set aside and refrigerate.
2. To prepare tacos, combine cumin and next 7 ingredients (through olive oil) in a small bowl.
3. Rub the spice mixture evenly over both sides of fish, cover and refrigerate for 20-30 minutes.
4. Preheat gas grill on high.
5. Clean the grate thoroughly and spray with cooking spray.
6. 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.
7. Break into pieces with a fork.
8. Heat tortillas by placing the stack between two plates, dampening lightly, and steaming in the microwave for 30-40 seconds.
9. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 2-3 tablespoon 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. Serving such a fabulously healthy meal to my kids and having them really enjoy it --doesn't get much better than that!