Grilled Fish Tacos

INGREDIENTS

Fish

• 1 lb Pacific Cod

• Smoked Paprika

• Chipotle

• Kosher Salt

• Fresh a lack Pepper

• Olive Oil

Avocado Crema

• 1 ripe avocado

  1. 1/3 c sour cream

  2. 1/2 lime

Mango Salsa

• 1 ripe mango

• 1 lime

• 1 jalapeño

• 1/4 c cilantro

• Honey

• Salt n pepper

THIS IS HOW WE DO IT

• Grill the fish

• Season lightly both sides of fish with olive oil, salt, pepper, paprika, chipotle

  • Basically just a dusting

• Grill on high heat

• About 4-5 minutes a side

Avocado Crema

• Smash avocado with a fork

• Add lime juice and sour cream

• Mix thoroughly

Mango Salsa

• Small dice Mango

  1. Remove stem, seeds and pith from jalapeño

     • Slice in half lengthwise

     • Use a spoon to scoop out pith and seeds

     • Mince jalapeño

• Add chopped cilantro, lime juice, and about a tablespoon of honey

  • Adding honey isn’t necessary if you don’t want the added sugars

    • I like to add it because it mixes with the lime juice and the juices the salt pulls from the onion and jalapeño

• Season lightly with salt n pepper

• And mixxxx

Last nights slaw

Assemble

• Lay out tortillas two per plate

• Add a healthy spoonful of slaw

• Top it with avocado Crema - or if you have a squeeze bottle fill it and drizzle on the Crema after applying the rest of the ingredients.

• Cut fish into eight fat cigar sized pieces

• Place a piece of the fish on top of Crema

• Then add a heaping scoop of the salsa