Fish Tacos with Cabbage Slaw & Avocado Crema

Enthusiasts disagree about what makes the ultimate fish taco, but in its simplest form, this iconic dish consists of tender pieces of fish, a little dressed cabbage and a creamy dressing folded into a warm tortilla. Crema is a Mexican-style cultured cream similar to sour cream. Yogurt makes a good substitute, blending with avocado into a creamy sauce.

 

Fish Tacos with Cabbage Slaw and Avocado Crema

 

Ingredients

 

• 1 ripe avocado
• 1 cup (8 oz./250 g) crema or plain low-fat or nonfat yogurt
• 2 Tbs. plus 2 tsp. lime juice
• 1  1/4 tsp. ground cumin
• Kosher salt and freshly ground pepper
• 2 savoy cabbage or green leaf lettuce, cups shredded
• 1/2 cup diced English cucumber
• 1/2 cup diced red bell pepper
• 1  1/2 Tbs. extra-virgin olive oil
• 1 serrano chile, seeded and minced
• 3 Tbs. chopped fresh cilantro
• 2 Tbs. minced yellow onion
• 1 lb. halibut or other firm-fleshed white fish fillet, skin removed
• 8 corn tortillas

Directions

 

1. Halve and pit the avocado and scoop the flesh into a food processor. Add the crema, 2 tsp. of the lime juice, 3/4 tsp. of the cumin and 1/4 tsp salt. Blend just until smooth. Transfer the crema to a bowl, cover and refrigerate for up to 2 days.

 

2. To make slaw, in a large bowl, combine the cabbage, cucumber, bell pepper, the remaining 2 Tbs. lime juice, 1 Tbs. of the olive oil, the chile, cilantro, onion, the remaining 1/2 tsp. cumin and 1/4 tsp salt. Mix well. Cover and refrigerate for 1 to 6 hours.

 

3. Prepare a hot fire in a grill. Place the fish on a plate and coat lightly with remaining 1/2 Tbs. oil. Sprinkle both sides lightly with salt and pepper. Grill the fish, carefully turning once with a wide spatula, until opaque in center, 6 to 8 minutes total. Transfer the fish to a platter, break it into 8 pieces and cover loosely with foil. Wrap the tortillas in foil and warm on grill, about 5 minutes.

 

4. To assemble the tacos, place 2 tortillas on a serving plate and top with a piece of fish. Stir the cabbage slaw well and top each piece of fish with about 1/4 cup slaw and 2 Tbs. crema. Repeat to assemble remaining tacos. Serve at once. Serves 4.

 

Recipe adapted from Williams Sonoma Eat Well: New Ways to Enjoy Foods you Love, by Charity Ferreira