Grilled Fish Tacos with Tomatillo-Avocado Slaw

Adapted from: Food and Wine

Recently I was going through my recipes and found one for Dry-Rubbed Salmon Tacos with Tomatillo-Avocado Slaw that my mother gave to me in 2010. I thought to myself why have I not made this, it sounds so yummy! Well this last weekend I made a few alterations and to my surprise they turned out to be the best grilled fish tacos I have ever eaten. No kidding, they were so good we did a take 2 on the whole dinner the next night! I know you are ready for the recipe, so let's get started!



Dry Rub for Tilapia
this recipe serves 4
1 tsp ground cumin
1 tsp chili powder
2 tsp brown sugar
1/2 tsp dried oregano
1/4 tsp finely ground coffee
Salt and freshly ground pepper
about 1lbs of Tilapia (3 fillets)
Extra-virgin olive oil, for brushing

In a small bowl, stir the cumin with the chili powder, brown sugar, oregano, and coffee. Season generously with salt and pepper. Rub the tilapia on both sides with olive oil and then rub the fillets with the seasoning mix.

Preheat grill and cook tilapia at 300 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, 3 to 4 minutes per side, depending on the thickness of the fillets.



Tomatillo-Avocado Slaw 
2 tomatillos, husked and quartered
1/4 cup chopped cilantro
1 small jalapeño, seeded and quartered
2 garlic cloves
1/3 cup mayo
1/3 cup Greek yogurt
1 ripe Hass avocado—halved, peeled and pitted
shredded cabbage, about 4 cups
(to speed things up you can purchase the pre packaged red and green shredded cabbage)
juice of 1 lime
1/2 tsp sugar
salt and pepper to taste

In a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the mayo and Greek yogurt  and process until smooth, then add the avocado and pulse 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.

Additional Ingredients:
8 corn tortillas
hot sauce and lime wedges, for serving

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 90 seconds or until soft.

I also made this refreshing Mango Avocado Salsa to compliment these delicious grilled fish tacos. The recipe is from the wonderful
Cupcakes and Kale Chips
I am sending you over to this yummy blog for the recipe. Don't forget to let Brianne know I sent you!

Hope you enjoy this amazingly, colorful meal this summer!