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GRILLED FISH TACOS WITH 3-PEPPER CHIPOTLE SALSA AND CREAMY LIME GUACAMOLE
For The Fish:
4 6 oz. Tilapia Filets½ tsp.. Cumin, Ground½ tsp. Coriander, Ground1 ½ tsp. Paprika½ tsp. Sea Salt½ tsp. Black Pepper¾ tsp. Garlic Powder1 Tb. Grapeseed Oil8 (6-inch) Stone Ground Corn Tortillas4 Lime WedgesCilantro Sprigs (garnish)
For The Salsa:
1 Small Orange Bell Pepper, Finely Chopped1 Small Yellow Bell Pepper, Finely Chopped2 Serranos, Seeded, Stems Removed and Finely Chopped (seeds removed)2 Chipotle Pepper (in adobe), Finely Chopped¼ C. Green Onion, Finely Chopped1 Garlic Clove, Finely Chopped½ C. Cilantro, Chopped½ Lime, Wedges2 Tb. Olive OilSalt and Pepper to taste
For The Guacamole:
2 Large Avocados1 C. Cilantro, Chopped¼ C. Onion, Minced½ tsp. Cumin, Ground½ LimeSea Salt to taste
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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