GRILLED FISH TACOS WITH 3-PEPPER CHIPOTLE SALSA AND CREAMY LIME GUACAMOLE - Chef Kai Chase

Ingredients

• For The Fish
• 4 6 oz. Tilapia Filets
• ½ tsp. Cumin (Ground)
• ½ tsp. Coriander (Ground)
• 1½ tsp. Paprika
• ½ tsp. Sea Salt
• ½ tsp. Black Pepper
• ¾ tsp. Garlic Powder
• 1 Tbs, Grapeseed Oil
• 8 (6-inch) Stone Ground Corn Tortillas
• 4 Lime Wedges
• Cilantro Sprigs ((garnish))
• For The Salsa
• 1 Small Orange Bell Pepper (Finely Chopped)
• 1 Small Yellow Bell Pepper (Finely Chopped)
• 2 Serranos, Seeded (Stems Removed and Finely Chopped (seeds removed))
• 2 Chipotle Pepper (in adobe) (Finely Chopped)
• ¼ Cup Green Onion (Finely Chopped)
• 1 Garlic Clove (Finely Chopped)
• ½ Cup Cilantro (Chopped)
• ½ Lime (Wedges)
• 2 Tbs. Olive Oil
• Salt and Pepper (to taste)
• For The Guacamole
• 2 Large Avocados
• 1 Cup Cilantro (Chopped)
• ¼ Cup Onion (Minced)
• ½ Lime
• Sea Salt (to taste)