Friday, November 5, 2010

Spicy Fish Tacos with Avocado Crema

As I was making these fish tacos last night, a memory popped into my head. Visiting my friend Lauren who lives in southern California, walking around Manhattan Beach, seeing Wahoo's - famous for their fish tacos, and thinking...eww. This was about 8 years ago. I can't believe what a picky eater I used to be. The thing is, if I had been forced to eat a fish taco I would have liked it! I guess it has to come naturally. This fish taco recipe comes from Bobby Flay. Well, part of it does - the green marinade part.

1 pound tilapia
1/4 cup canola oil
1 jalapeno, minced
1/4 cup chopped cilantro
juice of 1 lime
big pinch salt

Combine chile, cilantro, lime juice, oil, and salt in a bowl.

Spread over the fish and let marinate in the fridge for about 15 minutes.

Broil fish for about 4-5 minutes on each side, and break apart with a fork.

1 avocado, pitted and peeled
3/4 cup sour cream
juice of 1/2 lime
pinch salt

Puree all ingredients in a blender or food processor until smooth.

I used crunchy taco shells. Garnish tacos with fresh salsa (I used mango) and crema.

The fish could be grilled instead of broiled, but you'll lose a lot of the jalapeno so I would recommend cooking it in foil. I liked the broiler so I could salvage the pieces of jalapeno from the bottom of the pan. I might use a serrano chile next time for a little more heat - it wasn't too spicy and I wouldn't have minded a little more heat.


  1. k,
    not sure if you'll get this(not quite an accomplished blogger), but here goes...your mom gave me the heads up on your blog and this is the first i've had a chance to read it...of course, i love it...great recipes and fab pics...char

  2. thank you, i'm so glad you like it!! i'll thank her for passing it along to you :)