Grilled tilapia tacos.

Ingredients

For the dressing:

• Egg
• Oil
• Garlic 
• Salt and pepper
• Lime juice 

For the tacos:

• Oil
• 1 Tbs. ancho chile powder
• 1 tsp. ground cumin
• 1 jalapeño chile, finely chopped
• 1 tsp. fine sea salt
• 1 lb. (500 g) tilapia fillet
• 8 corn or flour tortillas
• Cooking spray for tortillas
• 2 cups (8 oz./250 g) your favorite coleslaw
• 1 avocado, pitted, peeled, and diced

Directions

1. To make the dressing, use a zester to finely mince garlic. Add egg  and salt and slowly drizzle oil while blending using the immersion blender. When sauce thickens, add lime juice. 

2. Prepare a medium-hot fire in a grill or a hot pan. 

3. In a wide, flat bowl, combine the oil, chile powder, cumin, jalapeño chile and salt and mix well. Turn the fish pieces in the chile oil mixture, coating them evenly, and set aside in the mixture for 15 minutes.

4. Set aluminum foil on grill and coat with oil. Place the thicker fish pieces on the screen and cook, turning once, until opaque all around the edges, about 3 minutes per side. Cook the thinner pieces the same way but for only about 2 minutes per side. Transfer the fish to a platter and keep warm. Remove the grill screen.

5. Lightly spray the tortillas on both sides with cooking spray and brown directly over the fire, turning once, until grill marked and flexible, about 20 seconds per side. 

6. Serve with slaw, sauce and avocado