Fish Tacos with Avacado Crema

Chef Jenn Magrey
T.A.L.K. Seafood white fish filets

For 4 people

2 pounds white fish filets – cod, haddock, etc. from T.A.L.K. SEAFOOD
¼ cup neutral oil (canola, light olive, grapeseed)
1.5-teaspoon salt
2-teaspoon chili powder
2-teaspoon cumin
few cracks black pepper
1 teaspoon garlic powder
1 tablespoon brown sugar

Mix these spice ingredients in a bowl. Rub the fish filets with the oil and with the spice mix on both sides to coat. Heat grill or frying pan to high heat. If using grill, make sure to coat with a cooking spray so the fish won't stick.

Place the fish pieces on hot grill and DO NOT touch. They will fall apart and you will lose the fish through the grates.  If you are leery of the fish falling apart, place the fish on a cedar plank that is placed on the grill or use a cast iron pan on the grill.

Cook until light and flaky, about 8 minutes total. Place in a bowl and flake the fish. Squeeze a fresh lime over fish.

Meanwhile have your flour tortillas, shredded kale, lettuce greens, micro greens or cabbage (From Four Root Farm, Newgate Farm, or Two Guys From Woodbridge!) ready to top the taco. 

Assemble and serve with avocado crema (see recipe below). May make small street tacos or full size tacos.


Avocado Crema

1 ripe avacado
2 cloves garlic

Whiz in a food processor, then add:

½ cup sour cream
¼ cup half and half or milk

Then add 1-teaspoon cumin, 1-teaspoon chili powder, 1-teaspoon hot sauce (such as franks, cholua etc) 1 teaspoon salt….taste and add more heat if desired with more hot sauce. Taste for more salt too. Serve with fish tacos or as as dip with vegetables.