Grilled Fish Tacos with Creamy Chipotle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SERVES: 8-10
INGREDIENTS
FOR THE CHIPOTLE SAUCE:
½ cup mayonnaise
⅓ cup plain Greek yogurt
½ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
Kosher salt, to taste
FOR THE FISH:
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne
½ tsp. ground cumin
½ tsp. dried oregano
2 ½ lb. boneless, skinless tilapia fillets, sliced in half lengthwise
Kosher salt, to taste
Canola oil, for grilling
TO SERVE:
8" corn or flour tortillas, warmed
¼ small head green cabbage, very thinly shredded
1 small white onion, minced
1 medium tomato, cored and finely chopped
2 limes, cut into wedges
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Directions: |
Directions:INSTRUCTIONS
1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.
3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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