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Grilled Fish Tacos with Chipotle-Lime Dressing

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Ingredients Marinated Fish: ¼ cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 2 cloves garlic, minced 1 ½ teaspoons honey

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1 teaspoon seafood seasoning, such as Old Bay 1 teaspoon hot pepper sauce, or to taste ½ teaspoon cumin ½ teaspoon chili powder ½ teaspoon ground black pepper 1 pound tilapia fillets, cut into chunks

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Dressing: One 8-ounce mild sour cream ½ cup chipotle pepper adobo sauce Two teaspoons fresh lime juice Add 2 tsp lime zest and ½ tsp Old Bay seafood spice ¼ tsp cumin tsp chili powder salt & pepper to taste

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Assembly: 10 ounce tortilla-pack 3 seeded, chopped ripe tomatoes Core and shred 1 small cabbage 1 chopped bunch cilantro 2 wedged limes

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Directions Prepare fish marinade: Blend olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper in a bowl. 

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Make dressing: Sour cream and adobo sauce in bowl. Mix in lime juice, zest, seafood seasoning, cumin, and chili powder. Salt & pepper to taste. Cover and chill until needed.

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Heat an outside grill to high and lightly oil the grate. Place the grate 4 inches from heat.

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Drain and discard marinade after removing fish. Fish should be fork-flaked after 9 minutes of grilling.

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Put tacos together: Fill tortillas with fish, tomatoes, cabbage, and cilantro; sprinkle with vinaigrette. To serve, roll tortillas around ingredients and add lime wedges.

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