These delicious fish tacos go great with a chipotle-mayonnaise sauce. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer’s story True West.
Ingredients
For the Chipotle Sauce
- 1⁄2 cup mayonnaise
- 1⁄3 cup plain whole milk Greek yogurt
- 1⁄2 tsp. dried Mexican oregano
- 1⁄4 tsp. ground cumin
- 1⁄4 tsp. dried dill
- 1 canned chipotle chile in adobo sauce, plus 1 tsp. sauce
- Kosher salt, to taste
For the Fish and Serving
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1⁄2 tsp. cayenne
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. dried Mexican oregano
- 2 1⁄2 lb. boneless, skinless tilapia fillets, sliced in half lengthwise
- Kosher salt, to taste
- Canola oil, for grilling
- 8-inch corn or flour tortillas, warmed
- 1⁄4 head small green cabbage, very thinly shredded
- 1 small white onion, minced
- 1 medium tomato, cored and finely chopped
- 2 limes, cut into wedges
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Instructions
Step 1
Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
Step 2
Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron skillet over high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill or skillet with oil and, working in batches if necessary, cook the fish, flipping once, until cooked through, about 5 minutes.
Step 3
Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.
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