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
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
- To prepare the avocado lime cilantro crema, combine the first 10 ingredients in a small bowl. Cover and refrigerate.
- Toss together the cabbage, cilantro and lime juice in a medium bowl. Cover and refrigerate.
- To prepare the grilled fish tacos, combine the cumin, coriander, paprika, chile pepper, salt, garlic and lime juice in a small bowl.
- 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.
- Preheat a gas grill on high.
- Clean the grate thoroughly and spray with cooking spray.
- 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.
- Break the fish into bite-size pieces with a fork.
- Heat tortillas by placing the stack between two plates, dampening lightly, and steaming in the microwave for 30-40 seconds.
- 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!