Grilled Tilapia Tacos Recipes

GRILLED TILAPIA

Steps:

• Mix olive oil, lemon pepper, cumin, paprika, dried mustard, and garlic powder together in a small bowl. Brush each tilapia fillet with mixture using a pastry brush. Flip; brush the other side. Cover with aluminum foil and refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Spray a large piece of foil with cooking spray and place on the grill. Transfer tilapia onto the foil.
• Cook fillets on the preheated grill until they're easily flaked with a fork, about 5 minutes per side. Serve.

GRILLED TILAPIA TACOS RECIPE

Steps:

• To make the chipotle cream, whisk together the sour cream, chipotle puree, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 15 minutes or up to 1 day before serving.
• Lay the warm tortillas on a flat surface and drizzle with some of the chipotle crema. Top with fish, cabbage, onion, cilantro, and salsa. Fold and eat with a squeeze of lime juice.

GRILLED TILAPIA

Steps:

• Heat the grill. Cut the fillet in 1/2 lengthwise. Lightly season the fish with the cumin, cayenne, paprika, and salt. Coat each piece in olive oil and grill, 3 to 4 minutes on each side. To plate, begin by covering a dinner plate with a layer of Cashew Yogurt Sauce. Place the pieces of grilled tilapia in the center, overlapping one another. Top the fish with the Tilapia Salad and place the tangerine segments around the plate.
• Using a sharp pairing knife, remove the skin of the tangerine. Slice the tangerine into rings and remove any seeds. Mix the watercress, tangerine zest, and beets with the cashews. Serve with the grilled tilapia and Cashew Yogurt Sauce.
• Place all ingredients in a blender and blend on high until smooth. Taste for seasoning.

GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE

Steps:

• To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
• Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
• Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
• To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
• The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
• Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!

GRILLED TILAPIA TACO

Steps:

• Scoop out the flesh of the avocado and mix with the sour cream in a food processor. Then put in the fridge to cool.
• In a Ziploc bag, combine the juice of the lime with 1 Tbps of taco seasoning. Shake the bag to mix and then add the Tilapia Fillets. Marinate for about 10 minute.
• Put on grill at low to med heat and cook for about 10 minute turning once until the fish is flakey.
• To serve, spread warm tortillas with warm avocado cream. Top with the tilapia, and sprinkle with cilantro and red cabbage.