Grilled Fish Tacos with Chipotle Cream
Created by Jenn's Food Journey
2-4 tilapia fillets
salt and pepper
1 Tablespoon mayonnaise
1 Tablespoon sour cream
2-3 teaspoons chipotle puree (just dump the entire can of chipotle chiles in adobo sauce into a food processor and puree)
1 teaspoon lime juice
Wasabi Coleslaw (optional)
Tear off one square of aluminum foil for each piece of tilapia - large enough to form a packet around the fish. Spray with non-stick cooking spray. Drizzle lemon juice over each piece of fish and season both sides with salt, pepper and cayenne to taste. Place one piece of fish on each square of foil. Pull the long sides together and fold to seal. Now fold up each end to seal and form a packet.
Preheat grill to 350 degrees. Place the foil packets over direct heat and grill 7-9 minutes. Rotate packets and continue to grill another 7-9 minutes or until the fish flakes easily with a fork. Carefully remove from grill and allow to cool.
Meanwhile, mix together the mayo, sour cream, chipotle puree and lime juice until well combined. Refrigerate until ready to use.
To build the taco, carefully remove the fish from the foil packet and place on tortilla, top with wasabi coleslaw and chipotle cream. Enjoy!
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