Fish Tacos with Spicy Yogurt Dressing and Tomato Avocado Salsa

Servings: six

Ingredients:

1½ pounds tilapia filets
2 tablespoons olive oil
1 lime, zest and juice
2 cloves of garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
12 corn tortillas

Tomato Avocado Salsa

2-3 vine-ripened tomatoes, diced
2 avocados, peeled and chopped
1 lime, zest and juice
½ red onion, diced
2 jalapenos, diced
¼ cup cilantro, chopped
Kosher salt and pepper

Spicy Yogurt Dressing

½ cup plain yogurt
2 tablespoons olive oil
½ tablespoon Dijon mustard
½ tablespoon apple cider vinegar
½ tablespoon honey
1 teaspoons chipotle chilies in adobo sauce, minced
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper

Directions:

Mix the olive oil and next 7 ingredients together in a shallow dish or seal-proof bag.  Place tilapia in the marinade and let rest in the refrigerator for 30-60 minutes.

Preheat the grill to medium indirect heat.  Oil or spray the grill.  Grill the fish for 5 minutes on one side, flip, and grill for another 2-3 minutes.   Cut into strips.

Place corn tortillas on the grill for a few seconds per side.  Cover with a warm towel until ready to serve.

To make the salsa: combine all salsa ingredients and season with salt and pepper.

To make the dressing: place all dressing ingredients in a bowl and whisk to combine.  Refrigerate until ready to use.

To assemble:  place several strips of the fish in two corn tortillas, drizzle with the spicy yogurt dressing and top with the tomato-avocado salsa.