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.