Grilled Fish Tacos with Chipotle Yogurt Sauce
Grilled Fish Tacos with Chipotle Yogurt Sauce
2 garlic cloves, 1 minced
3 tablespoons extra virgin olive oil, divided
1 teaspoon Spike seasoning
2 fresh limes
½ cup plain Greek yogurt
2 chipotle peppers in Adobo sauce
Pinch of sea salt
1 pound tilapia or other firm white fish fillets
10 (6-inch) corn tortillas, warmed
2-3 cups shredded cabbage
1 bunch cilantro sprigs
Preheat grill to 350°. Whisk together minced garlic, 2 tablespoons extra-virgin olive oil, juice of 1 lime and Spike seasoning in a large shallow dish. Add fish, turning to coat and let marinate for 5 minutes.
To make sauce: In food processor, combine garlic, yogurt, 1 tablespoon extra-virgin olive oil, juice of lime, chipotle chilies and sea salt to taste.
Grill fish for 3 to 4 minutes on each side or just until fish begins to flake and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
Place small pieces of grilled fish on warmed corn tortilla and top with chipotle yogurt sauce, cabbage and fresh cilantro sprigs to serve.
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This is my kind of healthy goodness that you can come and experience at Cocktails in the Garden on Thursday nights at the Atlanta Botanical Garden during the summer season. The temperature was 100+ but we still wanted to heat it up with spicy chipotle peppers and creamy cool yogurt to top off those grilled fish tacos. Fast to cook, fast to make and extremely delicious!
