GRILLED FISH TACOS WITH CHIPOTLE CREMA

Grilled Fish Tacos With Chipotle Crema image

Provided by Lauren Perkins-Boyd

Time 15m

Number Of Ingredients 21

4 mahi mahi fillets, 6 oz each
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp dried Mexican oregano
1 Tbsp lime juice
2 Tbsp olive oil
salt and pepper, to taste
CHIPOTLE CREMA
1/2 c Mexican crema
1-2 Tbsp chipotle in adobo, seeded and minced
1-2 Tbsp cilantro, chopped
1 small lime, juiced
salt, to taste
FOR SERVING
warmed corn or flour tortillas
cabbage, shredded
pico de gallo
sliced avocado
shredded cheese
lime wedges

Steps:

1. In a large freezer bag or small baking dish combine garlic, cumin, chili powder, oregano, lime juice, and olive oil. Add fish and marinate for 30 minutes.
2. For Crema: In a small bowl combine crema, chipotle, cilantro, lime juice, and salt to taste. Cover and chill until your ready to serve.
3. For outdoor grilling: Grill fillets over medium-hot coals skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. For indoor grilling: Preheat a ridged cast iron grill pan to medium heat. Cook fillets skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. Or, preheat broiler place fish 4-6 inches from broiler and cook 3 minutes per side until opaque.
4. Serve hot on warmed tortillas topped with cabbage, pico de gallo, avocado, cheese, chipotle crema, and fresh lime juice.

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