| This recipe is liked by 3 person(s). |
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Grilled Fish Tacos with Chipotle-Lime Dressing
Nb persons: 6
Yield:
Preparation time: 35 Minutes
Total time: Cook Time: 9 Minutes Ready In: 6 Hours 44 Minutes
Source: Allrecipes.com
| "Inspired by a Mexican favorite, grilled fish tacos have a creamy dressing spiked with lime juice, cumin, chili powder, and adobo sauce from zesty chipotle peppers. Garnished with tomatoes, cilantro, shredded cabbage, and lime wedges, these tacos are guaranteed delicious." | |
| Marinade: | |
| 1/4 cup | extra virgin olive oil |
| 2 tablespoons | distilled white vinegar |
| 2 tablespoons | fresh lime juice |
| 2 teaspoons | lime zest |
| 1 1/2 teaspoons | honey |
| 2 cloves | garlic, minced |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | chili powder |
| 1 teaspoon | seafood seasoning, such as Old Bay |
| 1/2 teaspoon | ground black pepper |
| 1 teaspoon | hot pepper sauce, or to taste |
| 1 pound | tilapia fillets, cut into chunks |
| Dressing: | |
| 1 (8 ounce) container | light sour cream |
| 1/2 cup | adobo sauce from chipotle peppers |
| 2 tablespoons | fresh lime juice |
| 2 teaspoons | lime zest |
| 1/4 teaspoon | cumin |
| 1/4 teaspoon | chili powder |
| 1/2 teaspoon | seafood seasoning, such as Old Bay™ |
| salt and pepper to taste | |
| Toppings: | |
| 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 |
Directions:
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.
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.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
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.
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.
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