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Grilled Tex-Mex Fish Tacos

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"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."
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Ingredients

55 m servings 444
Original recipe yields 6 servings (12 tacos)

Directions

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  1. 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.
  2. Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
  3. 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.
  4. Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
  5. Serve on warm tortillas with chipotle spread.

Footnotes

  • Cook's Notes:
  • You can use any mild white fish--tilapia, cod, sole, etc. You may also substitute shrimp.
  • You can use 1 finely chopped chipotle pepper in adobo sauce instead of 1 teaspoon chipotle chile powder. For the spread, you can use 1/2 teaspoon chipotle powder instead of chipotle peppers in adobo.
  • You can use light sour cream instead of plain yogurt, and flour tortillas instead of corn, if preferred.

Nutrition Facts


Per Serving: 444 calories; 24.4 29.7 29.1 63 591 Full nutrition

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