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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

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)

Prepare the salsa

  1. 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

  1. 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

  1. Combine the cumin, coriander, paprika, sea salt and garlic powder in a small bowl. Set aside.

  2. Wash the fish and pat dry with paper towels. Remove the paper towels and place the fish on a baking sheet.

  3. Squeeze the lime juice over the fish and season the fish generously with the rub.

  4. Heat oil in a large grill-style cast iron skillet over medium-high heat.

  5. Add fish to pan, cook 3 minutes on each side or until desired degree of doneness.

Assemble the tacos

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

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