Grilled Fish Tacos With Creamy Chipotle Sauce
Tilapia soaks up the big flavors of a piquant spice rub and creamy chipotle mayo in these satisfying soft tacos.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Grill
- Grill pan
- Fish spatula
- Pastry brush
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Paper towel
- Refrigerator
Ingredients
- ½ cup mayonnaise
- ⅓ cup plain whole-milk Greek yogurt
- ½ tsp. dried Mexican oregano
- ¼ tsp. ground cumin
- ¼ tsp. dried dill
- 1 canned chipotle chile in adobo plus 1 tsp. adobo sauce
- Kosher salt
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. cayenne pepper
- ½ tsp. ground cumin
- 2½ lb. boneless, skinless tilapia fillets, halved lengthwise and patted dry
- Vegetable oil, for grilling
- 8-in. corn or flour tortillas, warmed
- 1 medium tomato, cored and finely chopped
- 1 small white onion, finely chopped
- ¼ small head green cabbage, thinly shredded
- 2 limes, cut into wedges
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