I can not recover from the guilt I even have for ignoring a whole realm of grilling greatness on this column: seafood. Despite my potential to overcome most food aversions, seafood is one I just cannot appear to shake, which leaves me feeling like I’m doing a massive disservice to all of you. My spouse, on the other hand, enjoys the occasional sea creature, and he or she recently took the reigns of the grill to fill it with shrimp and those tilapia fish tacos, a begin in rectifying my incorrect.
- For the chipotle crema:
- 1 cup sour cream
- 2 teaspoons pureed canned chipotle chiles in adobo
- 1/4 teaspoon kosher salt
- 2 pounds tilapia
- 1/4 cup canola oil
- 1 tablespoon ancho chile powder
- 2 teaspoons kosher salt
- 8 6-inch corn tortillas
- 1/4 head of red cabbage, finely shredded
- 1 medium white onion, halved and thinly sliced
- Fresh cilantro leaves
- 1.To make the chipotle cream, whisk together the 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.
- 2.Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 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.
- 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.