Fish Stacks with Mexican Crema

Course Main Dishes

Ingredients in this Recipe

1 1/2 pounds firm, white fleshed fish, such as halibut, rinsed, dried, and cut into 1/2 inch chunks
1 cup chopped firm ripe tomatoes
1 cup finely chopped onion
1 firm ripe avocado (8 oz.), pitted, peeled, and thinly sliced
1 tablespoon olive oil
1/2 cup Mexican crema or sour cream
1/4 cup lemon juice
12 corn tortillas (6 in.)
2 cups crumbled cotija or feta cheese (8 oz.)
3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano
Lemon wedges
Salt and pepper

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