Directions
Step 1
Make the chipotle sauce: In a blender or meals processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce till clean. Season to style with salt. Switch to a serving bowl and refrigerate till prepared to make use of.
Step 2
Make the fish: In a small bowl, stir collectively the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice combination. Refrigerate for quarter-hour.
Step 3
Warmth a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if essential, cook dinner the fillets, flipping as soon as, till the fish is opaque and flakes simply with a fork, about 5 minutes.
Step 4
Serve the fish on heat tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.
-
Make the chipotle sauce: In a blender or meals processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce till clean. Season to style with salt. Switch to a serving bowl and refrigerate till prepared to make use of.
-
Make the fish: In a small bowl, stir collectively the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice combination. Refrigerate for quarter-hour.
-
Warmth a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if essential, cook dinner the fillets, flipping as soon as, till the fish is opaque and flakes simply with a fork, about 5 minutes.
-
Serve the fish on heat tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.
