We imagine you might be thinking: “Fancy, fancy fish tacos, huh?”
“Well,” we think right back, “yeah. That is totally some creme fraiche oozing a bit under the weight of those creamy slices of avocado. Creme fraiche is fancy, fancy. Especially if you put the ridiculous accents on it. Check this out: crème fraîche. FANCY. Now check out how we put the stuff to good use after the jump.
- 2 Tbsp grapeseed oil
- Juice from 2 lemons
- 1/2 tsp ground cumin
- 1/2 tsp cinnamon
- 1/2 tsp chile powder
- 1/2 tsp kosher salt
- 4 tilapia filets
- 1 c creme fraiche
- 1 avocado, sliced
- 1 white onion, diced
- 2 jalapenos, diced
- 1 bunch cilantro, roughly chopped
- 12 crunchy blue corn taco shells
- 6 ears of corn
When it is even remotely warm outside, we grill. So while the coals are getting hot, whisk the first six ingredients in a bowl and submerge the tilapia filets in the marinade. While the coals continue heating, prep the toppings and arrange them in fancy ways on fancy platters. Put the creme fraiche—similar to sour cream, but less sour and with more butterfat—into your finest saucer.
When the coals are hot, arrange them so there is a hot zone for cooking the fish and a cooler zone where the corn—unshucked and in nature’s sleeve—can cook. Use fewer coals than you would for a piece of red meat, so that the grill stays around 325 degrees. This lets the fish cook slowly and keeps it moist. About five minutes on each side should do, and closing the lid between flips gives the fish a nice smoky flavor.
Once the fish is cooked you can let it rest on a handsome tray and move the corn to the front of the grill for a bit. (You don’t need to cook corn very long at all, and the less it cooks the firmer and tastier it will be.) Break the fish into hunks and build your fancy, fancy fish tacos. Eat them with your pinkie raised but belch often to maintain balance.