Grilled Fish Tacos


  2 pounds firm fleshed fish fillets, skinned. I like Cobia, Snapper, Halibut, Mahi, Tuna


  1/2 cup extra virgin olive oil

  2 tablespoons fresh garlic, finely chopped

  1 tablespoon fresh lime zest

  3 teaspoons cumin

  2 teaspoons oregano

  2 teaspoons kosher salt

  1 teaspoon black pepper

Avocado cream

  2 large Haas avocados, slightly firm

  1/2 cup sour cream

  1 tablespoon fresh lime juice

  1 tablespoon kosher salt

  2 teaspoons fresh garlic, chopped

  Shredded Cabbage

  Taco Shells


Avocado cream

  Combine all ingredients in food processor or blender until creamy.


  Combine all marinade ingredients. Coat tilapia well then let marinate for 30 to 45         minutes at room temperature.


  On a hot grill, cook fillets about 3 minutes per side. Remove from grill and gently flake the fish.

Place fish in shells, then top with pico de gallo, avocado cream and shredded cabbage.

Makes about 10 to 15 tacos. Enjoy!