Tuesday Tastings :: Fish Tacos with Avocado Crema

Do you guys have a Super Bowl food tradition? Maybe a chili bar with all the toppings, burgers on the grill, or that perennial football favorite, chicken wings? If I had my pick of all the traditional game day grub, I’d personally pass on the greasiness and go straight for the TACOS – that perfect food that somehow strikes a balance between “laid-back beer accompaniment” that’s still light enough to not make you lie down on the couch and sleep straight through halftime.

I feel like everyone has their favorite fish taco recipe, and this one’s mine. I use tilapia, which just might be the most underappreciated fish ever. It has a delicious mild flavor, is high in protein and rich in vitamin B3 and B12 and low-cal, cooks really fast and is really low in mercury. It’s affordable too, which is a nice perk when you’re cooking for a big group. For the best sustainability choice, look for tilapia that’s been farmed in the U.S. and Ecuador. Aside from grilling the fish, this recipe is really just about prepping a few fresh veggies and mixing up a 3-ingredient avocado crema that provides just the right amount of richness. The one unexpected step is charring the green onions, a little technique that I tried out last summer and have been addicted to ever since. The blistered scallions add major depth of flavor to these tacos (I’ve also chopped them up and scattered on pizzas and pastas – so good.) Keep reading for the recipe, and leave a comment letting us know what you’re cooking up for the game this Sunday!

Fish Tacos with Avocado Crema

*serves 4

• 4 tilapia fillets


• 1 tablespoon ground cumin


• 1 tablespoon ground coriander


• kosher salt and freshly ground black pepper


• 3 tablespoons extra-virgin olive oil, divided


• 1/2 cup greek yogurt


• 1/4 cup mayonnaise


• 1 small avocado, mashed


• 2 cups shredded red cabbage


• 1 cup grape tomatoes, halved


• handful cilantro leaves


• 8 green onions, trimmed


• 8 corn tortillas


• lime wedges, jarred salsa and sliced jalapeños for garnish

1. Preheat the broiler.


2. Use a paper towel to blot any moisture off the tilapia fillets, then dust with cumin, coriander, kosher salt and freshly-ground black pepper. Heat 2 tablespoons olive oil over medium-high heat in a pan large enough to fit fish in an even layer (or cook in 2 batches.) Carefully add the tilapia and cook for 3 – 4 minutes per side, until light golden brown and cooked through. Set aside.


3. Meanwhile, char the green onions by placing them under the broiler until lightly blistered. Watch them carefully – this happens fast! Set aside.


4. Make avocado crema by combining yogurt, mayonnaise and avocado. Mix until mostly smooth, then season to taste with salt and pepper. In a small bowl, toss shredded cabbage with remaining tablespoon of olive oil and set aside.


5. Lightly char the tortillas by placing on a grill pan or directly over a burner set to high heat for 30 seconds per side, or until lightly blistered. Wrap in a clean towel and keep warm in a 200 degree oven until ready to serve.


6. Use a fork to break up the fish into bite-sized pieces. Set out fish, avocado crema, blistered green onions, cabbage, tomatoes, cilantro, lime wedges, salsa, jalapeños and tortillas. Let everyone build their own tacos and eat!

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