Caribbean Grilled Fish Tacos with Lime Crema
For lime crema:
- 8 oz. sour cream
- 1 Tbsp. grated lime zest
- 1 tsp. lime juice
For grilled fish:
- 1 lb. mahi mahi or halibut filets
- 1 1/2 Tbsp. olive oil
- 3 Tbsp. Bajan Seasoning
- juice of half a lime
For taco fixings:
- 8 x corn or small flour tortillas
- 1 cup shredded cabbage
- 1 cup fresh cilantro leaves
- 1 cup crumbled queso fresco, or other mild cheese
- 1 cup cherry tomatoes, quartered
- 1 x avocado, diced
- 1 cup thinly sliced red onions
For lime crema: Combine ingredients together in a small bowl and refrigerate for at least 30 min. before serving.
For grilled fish: Preheat grill. Place fish filets on a baking sheet and rub with oil and then coat each filet with Bajan Seasoning. Grill for a few min. per side, until cooked through with nice grill marks. Remove from heat, sprinkle with lime juice and cut into ½- to 1-inch chunks.
For taco fixings: Place tortillas on grill for 30 to 60 seconds per side. Fill each tortilla with grilled fish and top with desired fixings and a dollop of lime crema.
Serve with a side of our Bajan Hot Pepper Sauce for dipping.