Grilled Tex-Mex Fish Tacos

1. Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.

2. Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.

3. Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.

4. Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.

5. Serve on warm tortillas with chipotle spread.

Cook's Notes:

You can use any mild white fish--tilapia, cod, sole, etc. You may also substitute shrimp.

You can use 1 finely chopped chipotle pepper in adobo sauce instead of 1 teaspoon chipotle chile powder. For the spread, you can use 1/2 teaspoon chipotle powder instead of chipotle peppers in adobo.

You can use light sour cream instead of plain yogurt, and flour tortillas instead of corn, if preferred.