Wednesday, August 29, 2012

Spicy Grilled Tilapia Tacos with Grilled Corn Slaw

Okay, so I know it isn't Taco Tuesday but you know what?

I. Don't. Care.

You know why?

Because these tacos are just too good to have only one day of the week.  They should be enjoyed every single day of the week...

Alright, that may be a little excessive but you get the gist...

These tacos are p h e n o m e n a l.

And SPPPPICY.  I mean, who doesn't like a good kick- in-your-mouth, HOT.... something that makes 'em sweat a little...

With a homemade grilled corny slaw to cool your mouth down from the spicy fish - but don't hold your breath, there are peppers in the slaw to give you that kick in the back of your throat - wrapped in a warm, corn tortilla topped with homemade guacamole and melted cheddar cheese,  you have what you can call the perfect taco.

So I beg you- go make and these spicy, delicious tacos! I dare you to tell me that they don't deserve to be eaten every day of the week...

Just make sure you have a glass of milk close by...


Slaw: (make a couple hours before you are going to cook fish tacos)
1 package slaw mix 
1/2 red onion, thinly sliced
2 ears corn, grilled and husked
2 6-oz. containers non-fat Greek yogurt 
1 tsp Old Bay seasoning
1/2 tsp cumin
1/2 tsp chile powder
2 limes, zest and juice
1/2 small container chiles in adobo sauce, blended

4 tilapia fillets
3 1/2 tsp chipotle chile powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp freshly ground pepper
2 TBS extra virgin olive oil
1 lime, juiced
Cheddar cheese, shredded
Corn tortillas, toasted

In a large bowl, add slaw mix.  

Thinly slice half a red onion and add to slaw mix.

In a food processor or blender, add half a container of chiles in adobo sauce- about 4-5 chiles, and blend. (If you aren't a fan of too much heat, before you add the chiles to the food processor, cut the chiles in half and scrape out the seeds. Discard the seeds and add the chile flesh to the processor.  Blend.)

In a bowl, add greek yogurt, old bay seasoning, cumin, chile powder, lime zest and juice and blended adobo chiles.

Mix together and set aside.

In the meantime, turn grill or grill pan on high heat. Add corn.

Cook for 10 minutes, frequently turning it, until kernels become browned.  Set aside to cool.

Once corn is cooled, cut kernels off cob using a knife.

Add kernels to bowl of slaw.  Add preferred amount of greek yogurt dressing to slaw mix.  (I usually use all of it.)

Cover with saran wrap and chill.  I usually make this a couple of hours before so the flavors can really marry together.  

For the tacos: In a small bowl, combine chipotle chile powder, cumin, garlic powder, onion powder, salt, pepper, extra virgin olive oil, and lime juice.  Mix together to create a paste.

Take tilapia and brush half the paste on one side of each tilapia.

Take a long piece of aluminum foil and spray with non-stick cooking spray.  Place paste-sided tilapia face down on aluminum foil.

Take rest of paste and spread on tilapia.

Turn grill on high heat.  Place fish (that is on aluminum foil) on grill.  Cook for 7 minutes.

Flip tilapia, and cook for another 7 minutes.  Fish may break apart in large chunks.  Once cooked for total of 14 minutes and cooked through, take fish off of aluminum foil and place on plate.

Using two forks, shred fish.

Before assembling the taco, take a corn tortilla and grill tortilla on both sides on stove top.

To assemble taco, smear homemade guacamole on top of tortilla.  Sprinkle preferred amount of cheddar cheese.  Top with shredded fish and preferred amount of slaw.  Now, tell me this doesn't look like theeeee perfect taco!  Enjoy :)

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