I’ve tasted my fair share of fish tacos. It’s my favorite tropical vacation food. These are the best ever. The thing that puts them on a different level from all others? The absolutely gorgeous and delicious avocado creme. Light with a hint of tequila and lime, it is the perfect base for deliciously seasoned Mahi Mahi. Absolutely glorious.
Sorry I have no other pictures. I couldn’t wait to devour these. That little green smoosh under the toppings…it was calling to me.
Fish Tacos with Tequila Lime Avocado Creme
from Bethany’s kitchen
1 1/2 pounds Mahi Mahi
2 cloves of garlic, minced
1/2 lime, juiced
1/8 tsp cayenne pepper
3 T olive oil
2 tsp salt
Dash of pepper
1/4 tsp cumin
Combine all ingredients in a ziploc bag. Cut fish into chunks and allow to marinade for 3 hours. Cook in a heavy skillet on medium high heat until fish flakes (3-5 minutes).
For the Creme
2 large avocados
1 T tequila
2 T sour cream
salt to taste
1/2 lime, squeezed of juice
1/8 tsp cumin
Blend all ingredients in blender (on soup function) or in a food processor for 3-5 minutes until light.
Spread creme on corn tortillas, top with fish and sliced cabbage, chopped onion and tomato.
Bakerlady 
This was yummy! I second hand a white onion, a pair of smaller sweet peppers and a complete chunk of smoked salmon ( not lox).
I included some purple pepper and served it through
corn pasta given that I am gluten f-r-e-e.
Relatively awesome recipe!