Grilled Fish Tacos

It was dear sister that put Grilled Fish Tacos in my head. She said she had been craving them. I love fish tacos almost any style. I have not tried making them with grilled tilapia yet. I was a little worried about it sticking or breaking up on the grill. I decided to take some help from aluminum foil. It really helped keep the fish moist. The spice rub was delicious too. I think the chipotle chili powder and cumin really added to the smoky grill flavor. I was amazed to discover that the fish was great re-heated too. Dear sister took some to work for lunch the next day. She said they were delicious. Definitely another recipe to make again and again.

Grilled Fish Tacos

Serves 4

Ingredients

For fish:

4 tilapia filets

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cumin

1/4 tsp Mexican oregano, crushed by hand

1/2 tsp kosher salt

Olive oil

Lime juice

Cilantro, roughly chopped

For chipotle mayo:

4 Tbsp light mayonnaise

1 tsp chipotle puree

1/8 tsp kosher salt

1/2 tsp lime juice

For tacos:

12 Corn tortillas

Coleslaw mix

1 small red onion, thinly sliced

1 tomato, chopped

Cilantro, roughly chopped

Lime, cut into wedges

2% sharp cheddar cheese (optional)

Directions

Combine garlic powder, chili powder, cumin, oregano and salt in a small bowl. Sprinkle tilapia filets evenly on both sides. Sprinkle filets with olive oil, lime juice and cilantro, rub all over filets and place in refrigerator covered to marinate 10-15 minutes.

In a small bowl, combine mayonnaise, chipotle puree, salt and lime juice. Stir until well combined, cover and set aside in the refrigerator. [If you can not find chipotle puree, puree a can of chipotle peppers in adobe in a blender or food processor. Freeze leftovers in a Ziploc bag for another use.]

Pre-heat grill to medium heat for 10 minutes. Place tilapia filets on one side of a large piece of foil. Fold the other half of foil over the filets and fold the three edges. Place foil packet on the grill. Grill 6 minutes, 3 minutes a side. Remove from grill and let rest 10 minutes.

Warm tortillas on a plate covered in plastic wrap for 40 seconds on high in the microwave. To assemble tacos spread a teaspoon of chipotle mayo in the center of the each tortilla. Add flaked tilapia, coleslaw, red onion, tomato and cilantro. Add a sprinkle of cheese if using. Serve with a lime wedge to squeeze over the top.

Sister's To-Go order with cheese of course

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Ms.enPlace: See Ya in the Gumbo
Lazy Gastronome: Taco Tuesday