Grilled Fish Tacos With Creamy Avocado Topping Food

FISH TACOS AND AVOCADO CREMA

Steps:

• Preheat your oven to 375 degrees.
• In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don't want spicy fish, use about half of the seasoning.
• Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
• While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy.
• Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the avocado crema per taco.

GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING

Steps:

• Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
• In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

FISH TACOS WITH AVOCADO SAUCE

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.

FISH TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• Combine all the ingredients for the slaw together in a large bowl and mix well. Season with salt and pepper if desired. Set aside. Next add the sour cream, avocado, cilantro, chopped jalapeno and lime juice into a blender or food processor. Pulse until well combined. In a small bowl, combine the dried oregano, garlic powder, cayenne pepper, brown sugar, smoked paprika and salt and pepper and mix. Rub the mixture on both sides of the fish. Heat oil in a large pan over medium heat. Once heated, add the fish to the pan and cook 4-5 minutes on each side, until the outside has browned and it's flaky. Remove from heat and break filets into pieces. In the same pan, heat the tortillas over low heat for about a minute. To assemble the tacos, evenly distribute the fish into each tortilla, add in the slaw, and drizzle with the avocado sauce. Top with fresh cilantro and cheese. Serve with lime wedges!

SHRIMP TACOS WITH AVOCADO CREAM SAUCE

Steps:

• To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
• Combine the rub ingredients in a bowl and toss with shrimp to coat.
• In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
• Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

GRILLED FISH TACOS WITH AVOCADO SAUCE

Steps:

• Rinse fish and pat dry; cut into four equal portions.
• Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
• Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
• Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
• Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE

Steps:

• To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
• Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
• Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
• To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
• The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
• Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!