Grilled Fish Tacos with Creamy Chipotle Sauce | Saveur
Inexpensive tilapia soaks up the big flavors of a piquant spice rub and creamy mayo-based chipotle sauce. Warm the tortillas on the grill just before serving.
Ingredients
- <sup>1</sup>⁄<sub>2</sub> cup mayonnaise
- <sup>1</sup>⁄<sub>3</sub> cup plain whole milk Greek yogurt
- <sup>1</sup>⁄<sub>2</sub> tsp. dried Mexican oregano
- <sup>1</sup>⁄<sub>4</sub> tsp. ground cumin
- <sup>1</sup>⁄<sub>4</sub> tsp. dried dill
- 1 canned chipotle chile in adobo sauce, plus 1 tsp. sauce
- Kosher salt, to taste
- 1 tsp. garlic powder
- 1 tsp. paprika
- <sup>1</sup>⁄<sub>2</sub> tsp. cayenne
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
- 2 <sup>1</sup>⁄<sub>2</sub> lb. boneless, skinless tilapia fillets, sliced in half lengthwise
- Canola oil, for grilling
- 8-inch corn or flour tortillas, warmed
- <sup>1</sup>⁄<sub>4</sub> head small green cabbage, very thinly shredded
- 1 small white onion, minced
- 1 medium tomato, cored and finely chopped
- 2 limes, cut into wedges
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