Grilled Tilapia Tacos with a Chipotle Crema Sauce

Grilled Tilapia Tacos:

2 lbs tilapia

1/4 cup canola oil

1 tbsp chile powder

2 tsp kosher salt

8 small corn tortillas (6 inch)

1/4 head red cabbage, finely chopped

1 carmilized medium white onion, that has been halved and thinly sliced

fresh cilantro leaves
Mango Salsa (or any kind of fresh salsa mix you can find)
Lime wedges

Chipotle Crema Sauce:

In a food processor blend:
1 cup ranch dressing
1/2 cup sour creme
1/2 cup of fresh cilantro
1 small can of diced green chilles (fire roasted if you like it hot)
1 small jalepeno (seeded)
1/2 tsp kosher salt
1/2 tsp pepper
zest of 1 lime
2-3 tbsp of lime juice

To make the chipotle cream, whisk together the ranch dressing and sour cream, chipotle puree, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 15 minutes or up to 1 day before serving.

Grill your fish on your outside grill (or indoor). Brush the fish on both sides with the oil and season with the ancho powder and salt. Place the fillets on the grill over medium-high heat and cook until golden brown and slightly charred, 3 to 4 minutes. Using a spatula, turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove the fish and let rest for 5 minutes before shredding into bite-sized pieces.

While the fish is resting, wrap the tortillas in foil and place on the grill for 5 minutes to warm through (or in the microwave).

Lay the warm tortillas on a flat surface and drizzle with some of the chipotle crema. Top with fish, cabbage, onion, cilantro, and salsa. Fold and eat with a squeeze of lime juice.

You can also serve this homemade guacamole with your tacos.

(Inspired by a recipe from Seriouseats.com)