Grilled Fish Tacos with Smoky Lime Crema
These light and flaky grilled fish tacos with lime and crema are the perfect summer delight.
Equipment
- Charcoal grill
Ingredients
- ½ cup Mexican crema or sour cream
- 1½ teaspoons smoked paprika divided
- 1 tablespoon lime zest
- 3 tablespoons fresh lime juice divided
- kosher salt and ground black pepper to taste
- 3 cups coleslaw mix or shredded green cabbage
- ½ jalapeño pepper seeded and minced
- ¼ cup olive oil divided
- 1 pound white flaky fish such as mahi mahi
- 8 corn or flour tortillas
- diced avocado for garnish
- minced cilantro for garnish
Instructions
- Build your charcoal fire with Kingsford® Original Charcoal, preheating to around 450º. Oil the grates on the grill to prevent sticking.
- Rub the fish with the 2 tablespoons olive oil and season well with salt, pepper and 1 tsp. smoked paprika.
- Place the fish onto the grill for 3-4 minutes on the first side, then flip and cook for another minute. Remove from the grill and let the fish rest for five minutes. Flake with a fork and set aside.
- To make the slaw, toss the coleslaw mix or cabbage with the jalapeño pepper, 2 tablespoons of the olive oil and 2 tablespoons of lime juice. Season to taste with salt and pepper, adding more lime juice if desired.
- Combine the crema or sour cream, remaining smoked paprika, remaining lime juice, and lime zest. Season to taste with salt and pepper; set aside.
- Grill the tortillas over direct heat until they are warmed, about 20-30 seconds on each side.
- Layer the grilled fish, cabbage slaw, and avocado onto each tortilla. Drizzle with smoky lime crema sauce and top with cilantro.