Grilled Fish Tacos with Cilantro-Lime Crema
1-pound white fish…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 or flour tortillas, warmed or charred.
Toppings:
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, your Blackstone 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
Juice and zest from one lime
1/2 jalapeno pepper, seeded and diced
Puree everything in a food processor or blender.