Anyone that knows me, knows that I appreciate a GOOD fish taco recipe. I am kind of a Fish Taco Snob. I have standards, you know? .wink. This is one Fish Taco recipe that I do not turn my nose up at. With Cinco De Mayo just a day behind us this will become one Mexican inspired favorite! These Grilled Fish Tacos have a creamy dressing spiked with lime juice, cumin, chili powder, and Adobo sauce for an a little extra kick! We garnish our tacos with tomatoes, cilantro, shredded cabbage, and lime wedges. These tacos are guaranteed delicious!
Grilled Fish Tacos with Chipotle-Lime Dressing
1/4 c. extra virgin olive oil
2 T. distilled white vinegar
2 T. fresh lime juice
2 t. Lime zest
11/2 t. honey
2 cloves garlic, minced
1/2 t. cumin
1/2 t. chili powder
1 t. Old Bay Seasoning
1/2 t. Ground Black Pepper
1 t. Tabasco Sauce, or to taste
1 lb. Tilapia fillets, cut into chunks
1 (8 ounce) container of Light sour cream
1/2 c. adobo sauce from chipotle peppers
2 T. fresh lime juice
2 teaspoons lime zest
1/4 t. cumin
1/4 t. chili powder
1/2 t. Old Bay Seasoning
salt and pepper, to taste
1 (10 ounce) pkg. of tortillas
2 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
*1 small head of cabbage, cored and shredded*
2 limes, cut into wedges
1 Avocado, cored and sliced into pieces
*Note: If I am running short on time, I like to used the bagged Coleslaw or even Broccoli Slaw. You can find these bagged items over by your Salads in the Produce Section of your Favorite Grocery Store.
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 well blended. Place the tilapia in a shallow pan and pour the marinade over the fish. Cover and refrigerate for 6-8 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, pepper in desired amount. Cover and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate with olive oil. Set grate 4 inches from the heat.
4. Remove the fish from marinade, drain off excess and discard marinade. Grill fish pieces until easily flaked with a fork turning once. This will take about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of the tortillas with desired amounts of tomatoes, cilantro, and cabbage, drizzle with dressing. To serve, roll up tortillas around fillings and garnish with lime wedge.