Insane Fish Tacos, Salsa Verde
& Avocado Crema

Lean and flakey white fish fillets are traditionally used in fish tacos because they are mild in flavor, cook quickly, and are relatively inexpensive. Popular white fish for fish tacos include halibut, tilapia, mahimahi, snapper, cod, bass, and catfish.

Ingredients:

  • 1 lb. Fresh Cod or lean, flaky white-fleshed, fish after trim

  • Olive oil pan spray for fish

    Dry rub for Fish:

  • 1 tbsp smoked paprika

  • ½ tsp granulated onion

  • ½ tsp granulated garlic powder

  • ½ tsp old bays seasoning

  • ¼ tsp ground cumin

  • ½ tsp ancho chile powder

  • ¼ tsp ground black pepper

    For Avocado Crema:

  • 2 perfectly ripe avocados

  • 2 tbsps extra virgin olive oil

  • 1 tbsp fresh lime juice

  • sea salt to taste

    For Salsa Verde:

  • 1 ear or 1/2 cup roasted sweet corn

  • 1 ripe Roma tomato, diced

  • ½ small charred poblano pepper, skin peeled, seeded and diced

  • 1 charred fresh Serrano chile, skin peeled, seeded and diced

  • 2 tbsps Insane Serrano Hot Sauce

  • 1 bunch of fresh cilantro, rinsed, stemmed and chopped

  • zest from small lime

  • lime juice for avocado crema and salsa

    For Slaw & Tacos:

  • 1 ½ cup shredded red cabbage

  • 1 ½ cup green cabbage

  • ½ red onion, cut thin julienne

  • 2 tbsps organic apple cider vinegar

  • ½ tsp celery seed

  • ½ tsp dill weed

  • fresh ground black pepper to taste

  • sea salt to taste

    For Tacos:

  • 10 El Milagro or fresh-made that day corn tortillas

  • 1 fresh lime cut 10 pcs for tacos

Preparation:

Making and building tacos is a group effort. It's a great opportunity to include your family and friends in the process. Assign your guest in teams for the avocado crema team, heating the tortilla team, making the salsa team, grilling the fish team… A few beers, or glasses of sangria before you’ll know it, it’s taco time! 

  • Salsa Verde will take some pre-prep which can be done a few hours before taco time. Char the peppers and tomato on an open flame or searing hot grill or griddle, place in a paper bag, and then skin and seed and dice in a glass bowl. Add the hot sauce, lime juice, cilantro, roast corn, salt, and pepper to taste.

  • Prep the slaw beforehand, then mix in the vinaigrette right before the fish is grilled for an extra crunch effect.

  • Prepare your avocado crema in a food processor before cooking and serving, by adding sliced avocado into the processor, then drizzling olive oil, lime juice, zest, salt & pepper to taste, to a desired creamy consistency. Place crema in a squeeze bottle or keep in a glass bowl and spoon it on the tacos when ready. Keep refrigerated until building the tacos. 

  • Heat the tortillas and keep them warm in a taqueria or napkin-lined basket.   

  • Pre-heat a large cast iron skillet or outdoor grill. Brush the thawed fish with a little pure olive oil and sprinkle the dry rub on top & bottom, pat gently. Spray with pan spray. If searing in a cast iron skillet, just lay them in the hot pan and leave it alone for at least 1 to 2 minutes, depending on the thickness of the fillet. Pan spray the fish before flipping. flip with a thin metal spatula (a fish spatula would be best). If on the grill, it’s the same principle — don’t flip too early and definitely don’t overcook. When the fish is firm to touch, place it on a plate and keep warm. When making the tacos, you’ll just tear and flake.

Building your tacos:

Serve the fish on a platter with lime wedges and fresh chopped cilantro. Serve the salsa in a bowl, slaw in a bowl, and avocado cream in a squeeze bottle. 

Add flaked grilled fish, then top with a bit of slaw, a little salsa verde, ten top with avocado crema, and freshly squeezed lime.