Grilled Fish and Poblano Tacos have seasoned grilled fish and poblanos topped with slaw and a cilantro lime dressing and tortilla strips
Pat the tilapia fillets dry with paper towels. Cut the poblano peppers in half lengthwise, cut off the stems, and remove the seeds.
Brush the tilapia and poblano peppers with olive oil and season both sides with Old Bay.
Put the tilapia in a grilling basket to prevent sticking to the grill. Preheat the grill to medium high for several minutes.
Put the grill basket on the grill and put the poblanos on the grill grates for 6 to 7 minutes, flipping both halfway through.
Warm the soft tortillas and add some of the lettuce mix from the salad kit to each tortilla. Slice the grilled poblanos, break the fish into smaller pieces, and add both to the tacos.
Note: You will have some of the lettuce mix leftover.
Drizzle the dressing that comes with the salad kit over top and add the crunchy topping packet. Serve with hot sauce if desired.