Grilled fish tacos with avocado crema

By Mary Berg
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  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/4 jalapeno pepper, thinly sliced
  • 200–250 grams fresh cod or pickerel

Avocado crema:

  • 1 ripe avocado
  • 3 tablespoons Greek yogurt
  • 1/4 jalapeno pepper, finely minced
  • 1 clove garlic, finely minced
  • 2 tablespoons cilantro, finely chopped
  • 1 lime, zested and juiced
  • Kosher salt

For serving:

  • Corn tortillas
  • Crumbled feta cheese
  • Fresh cilantro
  • Lime wedges
  • Pico de gallo


  1. For the fish, combine the oil, chili powder, oregano, cumin, salt, cilantro, and thinly sliced jalapeno. Add the fish, stir to coat, and set this in the fridge to marinate for te to 15 minutes while you prepare the avocado crema.
  2. For the crema, place the avocado, Greek yogurt, minced jalapeno, garlic, cilantro, lime zest and juice, and some salt in a food processor. Blitz until smooth and set aside.
  3. Heat a grill or grill pan to medium-high heat. Remove the fish from the marinade and place it straight on the grill or grill pan. Sprinkle with a little extra salt and cook the fish for about five to six minutes, undisturbed.  Turn the fish over and continue to cook until done to your liking. Flake the fish and serve on mini corn tortillas with the crema, some feta cheese, cilantro, lime wedges, and pico de gallo.


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