Servings: 4 people
Calories: 700kcal
Ingredients
- 3 lbs black drum fillets
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons dehydrated butter
- Salt and pepper to taste
Avocado Crema
- 3-4 ripe avocado
- Juice of 1-2 limes
- 1/2 cup sour cream
- 2-3 cloves roasted garlic minced
- Salt and pepper to taste
- water, to thin, as needed
Tomatillo Salsa
- 12 tomatillos husked and rinsed
- 2 jalapeño pepper
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 cup chopped cilantro
- Juice of 1-2 limes
- Salt to taste
Instructions
- Preheat your grill to medium-high heat.Meanwhile, in a small bowl, combine olive oil, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Place the black drum fillets on a plate or in a shallow dish and brush the marinade mixture on both sides. Allow the fish to marinate for about 15-20 minutes.
- Separately, prepare the avocado crema by scooping out the flesh of the ripe avocado and placing it in a blender or food processor. Add lime juice, sour cream, minced garlic, salt, and pepper. Blend until smooth and creamy. Set aside. For the tomatillo salsa, grill the tomatillos and jalapeño pepper until charred and softened, about 5-7 minutes.
- Remove from the grill and let them cool slightly. Once cooled, remove the stem from the jalapeño and roughly chop it. In a blender or food processor, combine the grilled tomatillos, chopped jalapeño, red onion, cilantro, lime juice, and salt. Pulse until desired consistency is reached. Transfer the salsa to a bowl.
- Place the marinated black drum fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes. Once cooled slightly, break the fish into smaller pieces.
- Warm the tortillas on the grill or in a dry skillet for a few seconds on each side until soft and pliable. To assemble the tacos, spread a spoonful of avocado crema on each tortilla. Top with grilled black drum pieces, shredded lettuce, sliced radishes, and chopped cilantro.
- Drizzle with tomatillo salsa and squeeze fresh lime juice over the top. Serve the grilled black drum tacos immediately with additional lime wedges on the side. Enjoy these delicious grilled black drum tacos with the creamy avocado crema and tangy tomatillo salsa!
Nutrition
Serving: 2tacos | Calories: 700kcal
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