Grilled Fish Tacos with Avocado Lime Cream and Fresh Tortillas


These pictures do not do this justice, These were some of the best grilled fish tacos I have ever made. I think I moaned during every bite!! Fresh made flour tortillas, grilled tuna, pico de gallo (peek-o de guy-o) and a smooth avocado lime cream…..divine!! You have got to make these! If you want to buy store-bought corn or flour tortillas you can but, the fresh are out of this world and you can make them and keep them warm while you prepare the rest of the meal. Simple grilled fish, a fresh salsa and some warm tortillas make a truly fantastic dinner. Big Pete said these were good enough for company!


You will need:

  • a couple of tuna steaks – mine were frozen which are great if you can’t find fresh
  • 1 tbsp taco seasonings or make your own
  • 1 lime juiced and 3 tbsp olive oil

Taco Seasoning

  • 1 tsp dry oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili flakes (you can grind or leave whole)
  • 1/2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp fresh cracked pepper

Avocado Lime Cream

  • 1 ripe avocado
  • 1 small individual serving container yogurt- I used coconut and it is really great in this!
  • 1/2  lime – juiced
  • 1 garlic – crushed
  • 1/2 tsp onion powder
  • 1/2 jalapeno
  • 1 tbsp fresh cilantro
  • salt/pepper to taste

Pico de Gallo

  • 2 tbsp onion – diced fine
  • 1/2 small jalapeno- chopped fine
  • 3 tomatoes – diced
  • 1 lime – juiced
  • 1 tbsp chopped cilantro
  • 2 spring onions – diced fine
  • 1 clove garlic – minced fine
  • salt/pepper to taste


  • thinly sliced cabbage
  • fresh cilantro leaves
  • thinly sliced onions


  • 2 cups flour
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1/2 tsp baking powder
  • 1/2 – 3/4 cup warm water


Step 1: if you can get fresh tuna or halibut great but, I used frozen and it was perfect. I thawed the fish in the fridge (my bag had 2 pieces which was perfect for 2 people) Place the thawed fish in a few tbsp of olive oil and return to fridge while preparing the rest of the toppings. I don’t add the spices or the lime until just before grilling because the lime will start to cook the fish and the salt in the mix can dry the fish out.



Step 2: in a food processor add flour salt, olive oil (lard is traditional but I like olive oil) and baking powder. Add 1/2 cup of the flour and process until a ball starts to form in the machine – less than 1 minute. If the dough is very soft and wet at this stage I remove from the machine and knead on the counter. I add just enough flour to make the dough no longer sticky to the touch. Wrap the dough in plastic wrap and place in the fridge at least a half hour which is really the time it takes to make the other parts of the meal. You could also make this the day ahead.



Step 3: chop all your ingredients for the Pico de gallo and add to a small bowl. If you prefer you can do this in the food processor using a few pulses but, I like the chunkier texture created by the hand chopping. Get a good knife I promise you you will enjoy chopping things with a good knife. Set aside.



Step 5: add ingredients for the avocado lime cream to the food processor. I add everything except the yogurt first. Pulse and then add the yogurt and process again to get a smooth texture. You may need to stop the machine and scrape down at least once.



you can certainly just put this in a bowl to serve or you can put in a ziploc bag or squeeze bottle to drizzle over tacos.



Step 6: thinly slice a few leaves of cabbage, thinly slice some onions, some limes and gather lots of cilantro for your garnishes.



Step 7: divide your dough into approx 12 balls. I just form a log and cut in half and then continue to cut each piece into halves until I have 12 even balls. I personally like little tacos which stay nice a fresh and don’t tend to get soggy. Cute little tacos! Roll a basic circle with each.ball.



Step 8: in a small hot pan (without oil) cook tortillas on each side for a few minutes. They may puff up and you just want a bit of colour on the tortilla.



Once cooked place in a foil wrap and you can keep these in a warming drawer or low oven to stay warm while you cook fish.



Step 9: prepare your taco seasoning mix or you can use a store-bought one. There will be lots leftover for another time just store in a small jar.



Step 10: sprinkle both sides of fish with taco seasoning and squeeze the lime over the fish as it is cooking. Cook for a few minutes on each side on a hot grill. Crumble the cooked fish into pieces and place on a plate for people to assemble their tacos. I just have a board and let people make their own.



My tacos had cabbage on the bottom, tuna, pico de gallo, a squeeze of Avocado lime cream and a squeeze of fresh lime. Big Pete likes to add some Frank’s Red Hot sauce.


I am not kidding you will go crazy!!!




















One response

  1. Pingback: San Diego « I WANT TO COOK THAT

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