Description
These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.
Ingredients
- ¼ cup olive oil
- ¼ cup chili powder
- 2 teaspoons Mexican oregano
- 2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon ground chipotle chile powder
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 lime, zested and juiced
- 1 ½ pounds tilapia fillets
- ½ (8 ounce) package cream cheese, softened
- 2 tablespoons plain yogurt
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, or more to taste
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 12 (6 inch) corn tortillas, warmed
Instructions
- Mix 1/4 cup olive oil
- chili powder
- Mexican oregano
- cumin
- chipotle powder
- salt
- coriander
- lime zest
- and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
- Meanwhile
- combine cream cheese
- yogurt
- garlic
- chipotle in adobo
- and cumin for spread in a bowl. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
- Cook the fish on the preheated grill just until it flakes easily with a fork
- about 10 minutes.
- Serve on warm tortillas with chipotle spread.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 55 mins
Servings: 6