Grilled Fish Tacos with Cilantro-Lime Crema

 

1-pound white fish such as tilapia, cod, rockfish, etc.

1 tablespoon oil

1 lime, juice and zest

1 jalapeno, finely diced

1 clove garlic, chopped

1 green onion, finely sliced

1 handful cilantro, chopped

1teaspoon ground cumin

Kosher salt and fresh-ground pepper, to taste

Corn tortillas, warmed or charred.

 

Topping options

Pico de Gallo

Salsa

Hot sauce

Chopped Cilantro and leaves

Grape tomatoes, halved

Finely shredded red cabbage

Finely shredded romaine

White onion, diced

Sliced radish

Cilantro lime crema, recipe below

Sliced avocados

 

1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.

2. Using a grill pan on your stove, or a fish basket on your BBQ, grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.

3. Flake the fish and serve in tortillas garnished with your favorite toppings and the crema.

 

Cilantro-Lime Crema

1/2 cup crema or sour cream

1 green onion, sliced

1 handful cilantro

1/2 lime, juice and zest

1/2 jalapeno pepper, seeded and diced

Puree everything in a food processor.