1
lb. tilapia
3 Tbs. olive oil
3 Tbs. lime juice
1/2 tsp. salt
Sauce:
6 oz. greek style plain yogurt
3 Tbs. pureed chipolte peppers in adobo sauce
1 tsp. lime juice
2 tsp. chopped fresh cilantro
Fillings:
Fajita style tortillas
Monterey Jack cheese
Avacado
Shredded Cabbage
Chopped Fresh Cilantro
Lime Wedges
Directions:
1. Combine ingredients for sauce in a bowl and stir well until combined. Cover and refrigerate for at least 8 hours.
2. Combine fish, oil, lemon juice, and salt in a ziploc bag and allow to marinade for 20-30 minutes, turning frequently.
3. Grill fish for 3 minutes on each side or until cooked through. Set aside. Grill tortillas for a few seconds to heat through.
4. Flake the fish with a fork. Place on a tortilla and add the sauce and choice of toppings.
http://www.catyatescooking.com/2013/02/fish-tacos.html
3 Tbs. olive oil
3 Tbs. lime juice
1/2 tsp. salt
Sauce:
6 oz. greek style plain yogurt
3 Tbs. pureed chipolte peppers in adobo sauce
1 tsp. lime juice
2 tsp. chopped fresh cilantro
Fillings:
Fajita style tortillas
Monterey Jack cheese
Avacado
Shredded Cabbage
Chopped Fresh Cilantro
Lime Wedges
Directions:
1. Combine ingredients for sauce in a bowl and stir well until combined. Cover and refrigerate for at least 8 hours.
2. Combine fish, oil, lemon juice, and salt in a ziploc bag and allow to marinade for 20-30 minutes, turning frequently.
3. Grill fish for 3 minutes on each side or until cooked through. Set aside. Grill tortillas for a few seconds to heat through.
4. Flake the fish with a fork. Place on a tortilla and add the sauce and choice of toppings.
http://www.catyatescooking.com/2013/02/fish-tacos.html