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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
1 ½ tsp. Paprika
½ tsp. Sea Salt
½ tsp. Black Pepper
¾ tsp. Garlic Powder
1 Tb. 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 C. Green Onion, Finely Chopped
1 Garlic Clove, Finely Chopped
½ C. Cilantro, Chopped
½ Lime, Wedges
2 Tb. Olive Oil
Salt and Pepper to taste

For The Guacamole:

2 Large Avocados
1 C. Cilantro, Chopped
¼ C. Onion, Minced
½ tsp. Cumin, Ground
½ Lime
Sea Salt to taste

Method:

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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