Ingredients
6
6 servings
- •0.25 cup olive oil
- •0.25 cup chili powder
- •2 teaspoons Mexican oregano
- •2 teaspoons cumin seeds, toasted and ground
- •1 teaspoon ground chipotle chile powder
- •1 teaspoon salt
- •1 teaspoon ground coriander
- •1 lime, zested and juiced
- •1.5 pounds tilapia fillets
- •0.5 (8 ounce) package cream cheese, softened
- •2 tablespoons plain yogurt
- •2 cloves garlic, minced
- •1 chipotle pepper in adobo sauce, or more to taste
- •0.5 teaspoon ground cumin
- •2 tablespoons olive oil
- •12 (6 inch) corn tortillas, warmed
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 444
- Carbohydrate: 30g
- Fat: 24g
- Fiber: 6g
- Protein: 29g
- Sugar: 2g
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