Grilled Tex-Mex Fish Tacos

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Ingredients

¼ cup olive oil

¼ 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 ½ pounds tilapia fillets

Chipotle Spread:

½ (8 ounce) package cream cheese, softened

2 tablespoons plain yogurt

2 cloves garlic, minced

1 chipotle pepper in adobo sauce, or more to taste

½ teaspoon ground cumin

2 tablespoons olive oil

12 (6 inch) corn tortillas, warmed

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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.