Grilled Street Fish Tacos with Chipotle Mayo

Cook Time

10 mins

Cooking Method

Grilling

Cuisine

Mexican

Difficulty

Easy

Prep Time

20 mins

Servings

5


Ingredients


1 fresh Avocado

2 cups Cabbage, Shredded

1 tsp Chili Powder

Cilantro Lime Sour Cream

1/2 bunch Cilantro, Chopped

1 tsp Coriander, Ground

1 tsp Garlic Powder

1 tsp Ground Cumin

2 Limes, cut into wedges

1 tsp Onion Powder

1 cup Queso Fresco, crumbled

1 tsp Smoked Paprika

4 - 5 2oz fillets Tilapia Loins

1 tbsp Vegetable Oil



Cooking Instructions


Light, refreshing, and flavorful, these Grilled Street Fish Tacos with Chipotle Mayo are a healthy option for Taco Tuesdays. Tilapia loins are seared over a direct flame on the Louisiana Grills and then placed on grilled corn tortillas with cilantro, shredded cabbage, fresh avocado, and more. One bite and you'll feel like you're on the coastal beaches of Mexico.


To Make the Chipotle Lime Sour Cream

Ingredients:

  • 1 cup Sour Cream
  • ½ Chipotle Pepper (finely chopped)
  • 1 tbsp Chipotle Adobo Sauce 
  • Juice of ½ Lime

Wood Pellet Recommendation

The gentle smoky flavor of our New England Apple Hardwood Pellets will not overpower the fish and provide a nicely sweet aroma. 

  1. Preheat grill to 400 degrees, while the grill is preheating, in a mixing bowl combine the spices and vegetable with the fish.
  2. Open the broiler and place the fish on the grill cook until desired grill marks are achieved, (about 3-4 minutes each side). Close the broiler and continue cooking another 5-7 minutes until fish is fully cooked.
  3. Assembly: Heat the corn tortillas on the grill until lightly charred on each side. On a grilled tortilla, place Grilled fish (half of a loin), shredded cabbage, Fresh avocado slices, queso fresco, chopped cilantro, and juice from a fresh lime wedge.


Special Tools


  • Mixing Bowl



Tips:


For more depth of flavor, marinade the fish with the spices and vegetable oil for 2 to 4 hours in the refrigerator.



Diet Info


  • Flexible Dieting