Grilled Fish Tacos

By mhyde

Ingredients

• FOR THE CHIPOTLE SAUCE:
• INGREDIENTS
• 1/2 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 1/2 tsp. dried oregano
• 1/4 tsp. ground cumin
• 1/4 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
• 1/2 tsp. cayenne
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 2 1/2 lb. boneless, skinless tilapia fillets, sliced in half lengthwise
• Kosher salt, to taste
• Canola oil, for grilling

Preparation

Step 1

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

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.