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Fish Tacos with Avocado-Cilantro Sauce: Submitted by: Hazel Michling (recipe comp of Christina Williams0 | Date Added: 4 Mar 2015
Listed in: Fish

2 lbs meaty white fish fillets
1/4 cup olive oil
1 lime, juiced
1 TBSP sriracha
1 jalapeno, chopped
1/4 cup cilantro leaves, chopped
1 tsp kosher salt
8 corn-flour tortilla shells

FOR the Garnish:

Red cabbage, shredded
Radishes, thinly sliced
Red onion, thinly sliced
Avocados, pitted, peeled and sliced
Lime wedges
Sriracha or hot sauce
Cilantro leaves

For the Avocado-Cilantro Sauce:
2 cloves garlic, peeled
1 tsp salt
1/2 cup light sour cream
1 ripe avocado, pitted and peeled
1/4 cup cilantro leaves
juice of 1/2 lime
Freshly ground pepper, to taste

Recommended Instructions

Preheat the grill on high heat

In a large, shallow dish, whisk together the olive oil, lime juice, sriracha, jalapeno, cilantro and salt. About 15 minutes before you are ready to grill the fish, marinate the fish for 15 minutes in the refrigerator. When the grill is ready and the fish has been marinated, place the fish flesh side down onto the grill. Lower the heat to medium-high. Cook for about 5 minutes, then gently release the fish from the grill and flip. Cook for another 5 minutes. Remove the grill and let it rest on a plate.

Meanwhile, make the Avocado-Cilantro sauce. In the bowl of a food processor, blend the garlic and salt until finely chopped. Add the sour cream, avocado, cilantro, lime juice and pepper. Blend until smooth. Adjust the seasoning if necessary with salt and pepper. The sauce can be prepared ahead of time and stored in a tightly sealed container in the refrigerator.

Warm the tortillas on the grill or in a hot skillet over medium-high heat. To serve, slice or flake apart the fish and place several pieces on the tortilla shells. Garnish as you wish and enjoy!

Fish taco marinade lightly adapted from Fish Tacos by Bobby Flay, via Food Network,

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