Grilled Tex-Mex Fish Tacos

Prep Time:
15 mins

Cook Time:
10 mins

Additional Time:
30 mins

Total Time:
55 mins

Servings:
6

Yield:
12 tacos

Ingredients

Chipotle Spread:

½(8 ounce) packagecream cheese, softened
• 2tablespoonsplain yogurt
• 2clovesgarlic, minced
• 1chipotle pepper in adobo sauce, or more to taste
• ½teaspoonground cumin
• 2tablespoonsolive oil
• 12(6 inch)corn tortillas, warmed

Directions

Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.

Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.

Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.

Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.

Serve on warm tortillas with chipotle spread.

Cook's Notes:

You can use any mild white fish–tilapia, cod, sole, etc. You may also substitute shrimp.

You can use 1 finely chopped chipotle pepper in adobo sauce instead of 1 teaspoon chipotle chile powder. For the spread, you can use 1/2 teaspoon chipotle powder instead of chipotle peppers in adobo.

You can use light sour cream instead of plain yogurt, and flour tortillas instead of corn, if preferred.

Nutrition Facts (per serving)