Grilled Fish Tacos with Avocado Mash and Lime Crema
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Ingredients & Equipment
What we send
- 2ears corns
- 1/4 ouncecilantro
- 1red onion
- 1/4 cupsour cream
- 10 ouncestilapia
- 6flour tortillas
- 1/2 cupshredded green cabbage
- 1/8 teaspoonground cumin
- 1/4 teaspoondried oregano
- 1/4 teaspoonancho chile powder
What You’ll Need
- canola oil
- kosher salt
- black pepper
- grill or grill pan
- aluminum foil
Preheat grill to medium heat. Shuck corn, discarding husks and silk. Halve limes. Rinse tomato and finely chop. Rinse cilantro and pick leaves, discarding stems. Peel onion and finely chop enough to yield ¼ cup, saving remainder for another use. Raw red onion has a strong flavor, so only use as much as desired—we recommend ¼ cup for this recipe.
Make Lime Crema and Avocado Mash
In a small bowl, whisk together sour cream, juice of 1 lime, and 1 tablespoon water until smooth and pourable. Taste and add salt and pepper, then set aside. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh into a medium bowl, discarding skin. Add 1 squeeze lime juice to bowl with avocado and mash with a fork until mostly smooth. Stir in chopped onion, then set aside.
If using a grill pan, place over medium heat now. When grill is just smoking, add corn and cook, rotating occasionally, until bright yellow and charred in spots, about 12 minutes total. Transfer to a plate and set aside until cool enough to handle, then slice corn kernels off cobs. Try laying the cobs flat on your cutting board, rather than standing them on their ends, to safely cut 1 side at a time.
While corn cooks, in a separate small bowl, whisk together spice mix, 2 tablespoons canola oil, ¼ teaspoon salt, and pepper as desired. Place a large piece of foil on a clean, dry surface. Pat tilapia dry with paper towel and place on foil. Pour over spiced oil. Fold edges of foil up over fish, crimping to seal pouch. Transfer to grill and cook until fish is opaque and flakes easily with a fork, 12-15 minutes.
Arrange tortillas in a single layer on grill and toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.
Plate Grilled Fish Tacos
Cut remaining lime into wedges. Using a fork, flake tilapia into bite-size pieces. Divide tortillas between serving plates and spread with avocado mash. Layer with cabbage, tomato, tilapia, and corn. Garnish with cilantro and a drizzle of lime crema, and serve with lime wedges for squeezing over. Enjoy your Plated taco night!