Name: Grilled Fish Tacos with a Tomatillo Avocado Slaw
Ingredients: 2 tsp ground cumin; 2 tsp chili powder; 4 tsp brown sugar; 2 tsp dried oregano; 1/2 tsp finely ground coffee; Salt and freshly ground pepper; 2lbs of Tilapia fillets; Extra-virgin olive oil, for brushing; 4 tomatillos, husked and quartered; 1/4 cup chopped cilantro; 2 small jalapeño, seeded and quartered; 2 garlic cloves, peeled; 2/3 cup + 2 TBSP Greek yogurt; 1/4 tsp chili powder; 1/8 tsp cumin; 2 small ripe avocados- halved, peeled and pitted; shredded cabbage, about 8 cups; (to speed things up you can purchase the 16oz pre-packaged red and green shredded cabbage); juice of 2 lime; 1 tsp granulated sugar; 1/4 tsp kosher salt and 1/4 tsp ground pepper, or to taste; corn tortillas; lime wedges; chopped cilantro

Description

adapted from: Food and Wine serves 6-8

Ingredients

Scale

Dry Rub for Tilapia:

2 tsp ground cumin
2 tsp chili powder
4 tsp brown sugar
2 tsp dried oregano
1/2 tsp finely ground coffee
Salt and freshly ground pepper
2lbs of Tilapia fillets
Extra-virgin olive oil, for brushing

For the Tomatillo Avocado Slaw:

4 tomatillos, husked and quartered
1/4 cup chopped cilantro
2 small jalapeño, seeded and quartered
2 garlic cloves, peeled
2/3 cup + 2 TBSP Greek yogurt
1/4 tsp chili powder
1/8 tsp cumin
2 small ripe avocados- halved, peeled and pitted
shredded cabbage, about 8 cups
(to speed things up you can purchase the 16oz pre-packaged red and green shredded cabbage)
juice of 2 lime
1 tsp granulated sugar
1/4 tsp kosher salt and 1/4 tsp ground pepper, or to taste

Additional Ingredients:

corn tortillas
lime wedges
chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

For the Tilapia:

In a small bowl, stir the cumin, chili powder, brown sugar, oregano, and coffee. Season tilapia with salt and pepper.
Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.
You do not have to use all the seasoning mix if you want to lightly season your fillets.
Next, preheat grill and cook tilapia at 400 degrees F on a piece of foil.
Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork.
Grill for about 6 minutes per side, depending on the thickness of the fillets.
Once the tilapia is done flake in small piece for serving.

For the Tomatillo Avocado Slaw:

In a food processor or high rpm blender, puree the tomatillos, cilantro, jalapeño and garlic until smooth.
Add Greek yogurt, chili powder, cumin, and process until smooth.
Then add the avocado and pulse or blend until creamy.
Transfer the dressing to a large bowl and season with lime juice, sugar, salt and pepper. Add the cabbage and toss to coat.
You do not have to add all of the dressing, use it to taste if you wish.

How to warm the corn tortillas:

Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 45 – 60 seconds or until soft.

Notes

Black Beans and Rice compliment this meal very well!