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

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

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

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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 tsp. Cumin Ground
  • ½ Lime
  • Sea Salt to taste

Instructions
 

Prepare the salsa

  • Combine the peppers, serranos, garlic, green onion, chipotle and cilantro in a small mixing bowl. Add the lime juice, oil toss together. Season to taste. Cover and refrigerate.

Prepare the guacamole

  • Scoop the avocados into a small mixing bowl and mash coarsely with a fork. Add the onion, cilantro, cumin and lime juice.  Mix together and season to taste. Cover and refrigerate.

Prepare the fish

  • Combine the cumin, coriander, paprika, sea salt and garlic powder in a small bowl. Set aside.
  • Wash the fish and pat dry with paper towels. Remove the paper towels and place the fish on a baking sheet.
  • Squeeze the lime juice over the fish and season the fish generously with the rub.
  • Heat oil in a large grill-style cast iron skillet over medium-high heat.
  • Add fish to pan, cook 3 minutes on each side or until desired degree of doneness.

Assemble the tacos

  • Warm tortillas according to package directions. Divide fish, salsa and guacamole evenly among tortillas. Garnish with cilantro sprigs.
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