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.