Ingredients

The following ingredients have 4 Servings
  • 8 corn tortillas (small, 6-inch)
  • 1-1/4 lbs mild-flavor fish fillets (skin removed (see notes))
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 ripe Hass avocados (peeled, pitted and cut into small chunks)
  • 2 cups [homemade coleslaw]
  • 2 scallions (sliced)
  • Fresh cilantro leaves
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro leaves (loosely packed)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon milk
  • 1/2 teaspoon sugar
  • Salt and freshly ground black pepper

Instruction

  • Prepare the Cilantro-Lime Crema by adding the sour cream, cilantro leaves, lime juice, milk and sugar to the work bowl of a food processor. Pulse until the cilantro is very finely chopped and the mixture is smooth and creamy.
  • Season to taste with salt and pepper, blend again and transfer to a small serving bowl. Set aside.
  • Put the avocado chunks, slaw, scallions and cilantro leaves in small serving bowls as well. Set aside until ready to serve.
  • Preheat the broiler for 10 minutes and line the bottom of a broiler pan with foil. Coat thoroughly with nonstick spray. Note: You can also grill the fish on a sheet of heavy duty aluminum foil coated with nonstick spray.
  • Wrap the tortillas tightly in foil and place them in the oven while the broiler preheats. Remove and set aside after about 7 minutes.
  • If using a very firm-fleshed fish like mahi mahi, cut the fillet into small cubes (about 3/4-inch) and place in a bowl. Drizzle with lime juice and olive oil, season with salt and pepper and combine until well coated.
  • If your fish is more delicate, simply season it on both sides with salt and pepper, then drizzle the olive oil and lime juice on top and rub it into the fish with the back of a spoon.
  • Transfer the fish to the prepared pan and broil (or grill) just long enough for it to turn opaque. Fish cut into chunks shouldn't take more than 3 to 5 minutes, whole fillets will take longer depending on how thick they are.
  • For whole fillets, figure two minutes per side for each 1/2-inch of thickness and once cooked, break into chunks for serving.
  • Transfer cooked fish to a serving bowl or plate and let your guests assemble their tacos at the table.
  • Place a portion of fish in the center of each tortilla, top with coleslaw and chunks of avocado and scatter a few scallions and cilantro leaves on top. Drizzle with the Cilantro-Lime Crema.