Fish Taco Appetizers with Avocado Crema

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 servings
Makes 24 Fish Taco Appetizers. Use freshly cut lime slices when serving to keep cups upright and then they can be used to squeeze on to the tacos, too!
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  • 1 lb. firm white fish
  • 6 corn or flour tortillas

Fish Basting Sauce:

  • 1/4 cup vegetable or canola oil
  • 2 tsp. chipotle chili powder
  • Juice from one small lime
  • 1/4 cup cilantro leaves

Pico de Gallo:

  • 1/2 jalapeno pepper diced
  • 1 small onion diced
  • 1 large tomato seeds removed, diced (or cherry tomatoes, cut in small pieces)
  • 1 Tbsp. lime juice
  • 1 Tbsp. chopped cilantro

Avocado Creme:

  • 1/4 cup sour cream
  • Pulp from one ripe avocado
  • Juice from one small lime
  • Pinch salt

For Serving:

  • Cilantro leaves for garnish
  • Lime slices


  • For the Tortilla Cups: Cut each tortilla into 4 quarters. Preheat oven to 375° F. Press piece of tortilla into cup of a mini muffin tray. (If tortillas seem too stiff, microwave them for 10 seconds or so to soften). Press well and fold gently so they stay in, but be careful not to poke a hole in the bottom. Place into preheated oven. Check during the first minute of cooking in case any pop up. If so, gently push them back down in to the muffin cup. Bake for 8-10 minutes until firm and starting to brown around the edges. Allow to cool in the muffin tin.
  • For the Fish Basting Sauce: Combine ingredients in a food processor and process until smooth.
  • For the Pico de Gallo: Combine all ingredients in a bowl.
  • For the Avocado Crema: Combine all ingredients in food processor and process until smooth. Refrigerate until needed.
  • For cooking the fish: Heat grill or grill pan. Baste one side of fish and place basted side down on the grill. Cook for about 2 minutes. Baste exposed side of fish and flip fish. Cook another 2 minutes, or until cooked and flaky. Remove and refrigerate until ready to use.
  • To assemble: Place a chunk of cooked and cooled grilled whitefish in to a baked tortilla cup. Spoon some of the Pico de Gallo around it and top with a dollop of avocado crema. Garnish with cilantro leaves. To serve: Lean filled tortilla cups on to a thin slice of lime to ensure they stay upright and then the lime can be used to flavour the appetizers, as well.

Nutrition Information:

Calories: 133kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 140mg | Potassium: 165mg | Vitamin A: 320IU | Vitamin C: 1.5mg | Calcium: 28mg | Iron: 0.8mg