Brigantine inspired Grilled Fish Tacos

I have no photos for this post, because I honestly didnt think the results of last night's dinner would be blog worthy. I love The Brigantine restaurant's grilled fish tacos so when I found a good deal on Tilapia, I attempted a reproduction. They were light, flaky, and so flavorful. Darn it! I wish I had pictures. The ingredient amounts i've listed were what I used for only 2 people, you may need to double the recipe for a bigger family.

Ingredients

For Tacos:

• 4 Flour tortillas
• 2-3 Tilapia fillets
• Fresh ground salt and pepper
• Olive oil
• 1 teaspoon paprika 
• 1 tablespoon flour
• 1 cup chopped green cabbage
• Chopped onion
• Fresh cilantro
• Lemon wedges 

For Sauce (simply mix all ingredients):

• 2 tablespoons Trader Joes "Cilantro Chive Yogurt Dip"
• 2 tablespoons mayonnase
• 1/2 lemon, juiced
• Salt and pepper to taste

Method

• Drizzle fish with extra virgin olive oil on both sides. Sprinkle fresh ground salt, pepper, and paprika on both sides before lightly coating in flour. 
• Heat grill pan to medium-high heat and toast tortillas. They should still be soft and flexible, but with grill marks and a little bit of a flaky crunch. Repeat with all tortillas and set aside.
• Lower heat to medium and lightly coat grill pan with olive oil. Grill fish approx. 2 min. on each side or until cooked through.
• To assemble tacos; fold tortilla in half and fill with about 1/4 cup cabbage and one piece Tilapia. Drizzle white sauce on top of fish. Top with chopped onion, cilantro, and spritz fresh lemon juice over the top.