Chipotle Grilled Fish Tacos with Tequila-Lime Slaw and Avocado Crema

Chipotle Grilled Fish Tacos with Tequila-Lime Slaw and Avocado Crema

Smoky, spicy, tangy, and fresh—these fish tacos bring the heat with a chipotle marinade, cool things down with avocado crema, and get a little kick from tequila-lime slaw. Perfectly balanced flavors, all wrapped up in a warm corn tortilla. Just add your favorite toppings and dig in!

Ingredients

  • 2 pounds sustainable, firm, white-fleshed fish, such as mahi mahi, cod or halibut

  • Salt and pepper

  • 1 teaspoon each ground cumin, smoked paprika and coriander

  • Chipotles in adobo with their sauce (anywhere from 4 for moderate heat to 1 whole 7-ounce can for extra-spicy)

  • Zest and juice of 1 lime

  • 1 tablespoon honey or light agave

  • 2 tablespoons olive or vegetable oil

  • 1 clove garlic, crushed

  • 1 inch ginger root, grated

  • Natural olive or vegetable oil spray, for grill

  • 12 corn tortillas  

For the slaw:

  • 2 shots silver or gold tequila

  • Juice of 2 limes

  • 1/4 cup white or cider vinegar

  • 1 tablespoon honey, light agave or super-fine sugar

  • 1/4 cup vegetable oil

  • Salt and pepper

  • 1 teaspoon celery seed

  • 1/2 head white or red cabbage, very thinly shredded

  • 1/2 red onion, very thinly sliced

  • 1/4 cilantro leaves or parsley tops, chopped  

For the crema:

  • 1 cup crema or sour cream

  • 1 ripe Haas avocado, pitted and peeled

  • Juice of 1 lime

  • Salt

  • 1/2 teaspoon ground cumin  

Additional toppings (mix ‘n match):

  • Thinly sliced radishes

  • Crumbled Queso Fresco

  • Pickled jalapeño slices

  • Chopped cilantro or parsley

  • Lime wedges 

Directions

Season the fish with cumin, smoked paprika, coriander, salt and pepper. In a food processor, purée chipotle in adobo with lime zest and juice, honey or light agave, oil, garlic and ginger.  Pour over fish to coat.

Preheat grill, griddle or cast-iron skillet over medium-high heat.

For slaw, whisk up tequila, lime juice, vinegar, honey or agave or sugar, oil, salt, pepper and celery seed. Combine cabbage, onions and cilantro or parsley in a mixing bowl then pour dressing over and toss to coat.

Rinse out processor and add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.

Spray grill, griddle or skillet with cooking spray and cook fish to opaque and browned, about 6-7 minutes, occasionally turning gently with a fish spatula.

Char tortillas over open flame, on grill or in dry skillet over high heat. Break fish into chunks. Assemble tacos with fish, slaw, crema and toppings of choice.