Ingredients:
For the Fish:
4-6 Tilapia Filets
1 T olive oil
1 T fresh lime juice
1/2 t cumin
1/2 t chili powder
1/2 t paprika
Flour tortillas
For the sauce:
1/4 cup sour cream
2 t of the liquid from a can of chilis in adobo sauce
1 t lime juice
Possible toppings: (obviously top them with whatever you like - these are just my favorites for this particular recipe)
queso fresco
fire roasted corn (can roast your own in the oven or on the grill if you wish)
shredded lettuce or cabbage
chopped cilantro
avocado
Directions:
Preheat your grill to medium high heat.
Whisk together the olive oil, 1 T lime juice cumin, chili powder and paprika. Put the fish filets in gallon ziplock bag, and pour the marinade over the fish. Let it marinade for 15 minutes.
Mix the sour cream, adobo sauce and lime juice together. Set it aside to let flavors meld.
Grill the fish for about 3 minutes on each side until it easily flakes.
Serve on warm tortillas with desired toppings.
For the Fish:
4-6 Tilapia Filets
1 T olive oil
1 T fresh lime juice
1/2 t cumin
1/2 t chili powder
1/2 t paprika
Flour tortillas
For the sauce:
1/4 cup sour cream
2 t of the liquid from a can of chilis in adobo sauce
1 t lime juice
Possible toppings: (obviously top them with whatever you like - these are just my favorites for this particular recipe)
queso fresco
fire roasted corn (can roast your own in the oven or on the grill if you wish)
shredded lettuce or cabbage
chopped cilantro
avocado
Directions:
Preheat your grill to medium high heat.
Whisk together the olive oil, 1 T lime juice cumin, chili powder and paprika. Put the fish filets in gallon ziplock bag, and pour the marinade over the fish. Let it marinade for 15 minutes.
Mix the sour cream, adobo sauce and lime juice together. Set it aside to let flavors meld.
Grill the fish for about 3 minutes on each side until it easily flakes.
Serve on warm tortillas with desired toppings.
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