Grilled Fish Tacos with Chipotle-Lime Dressing

Name: Grilled Fish Tacos with Chipotle-Lime Dressing
Cook time: 9 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: ¼ cup extra virgin olive oil; 2 tablespoons distilled white vinegar; 2 tablespoons fresh lime juice; 2 teaspoons lime zest; 1\u2009½ teaspoons honey; 2 cloves garlic, minced; ½ teaspoon cumin; ½ teaspoon chili powder; 1 teaspoon seafood seasoning, such as Old Bay™; ½ teaspoon ground black pepper; 1 teaspoon hot pepper sauce, or to taste; 1 pound tilapia fillets, cut into chunks; 1 (8 ounce) container light sour cream; ½ cup adobo sauce from chipotle peppers; 2 tablespoons fresh lime juice; 2 teaspoons lime zest; ¼ teaspoon cumin; ¼ teaspoon chili powder; ½ teaspoon seafood seasoning, such as Old Bay™; salt and pepper to taste; 1 (10 ounce) package tortillas; 3 ripe tomatoes, seeded and diced; 1 bunch cilantro, chopped; 1 small head cabbage, cored and shredded; 2 limes, cut in wedges

I came up with this recipe when I couldn’t find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

INGRIDIENT

¼ cup extra virgin olive oil

2 tablespoons distilled white vinegar

2 tablespoons fresh lime juice

2 teaspoons lime zest

1 ½ teaspoons honey

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon chili powder

1 teaspoon seafood seasoning, such as Old Bay™

½ teaspoon ground black pepper

1 teaspoon hot pepper sauce, or to taste

1 pound tilapia fillets, cut into chunks

1 (8 ounce) container light sour cream

½ cup adobo sauce from chipotle peppers

2 tablespoons fresh lime juice

2 teaspoons lime zest

¼ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon seafood seasoning, such as Old Bay™

salt and pepper to taste

1 (10 ounce) package tortillas

3 ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

2 limes, cut in wedges

DIRECTION

Step: 1

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

Step: 2

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Step: 3

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Step: 4

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

Step: 5

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

NUTRITION FACT

Per Serving: 416 calories; protein 22.6g; carbohydrates 38.5g; fat 19.2g; cholesterol 42.6mg; sodium 644.3mg.

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