15 Easy Appetizers for Party #6

6. Grilled Fish Taco Appetizer With Avocado Creme

Fish Basting Sauce:

Pico de Gallo:

Avocado Creme:

For Serving:

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.