grilled fish tacos with chipotle-lime dressing

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 35 mins Cook Time: 9 mins Ready Time: 6 hrs 44 mins


• 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.
• 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.
• preheat an outdoor grill for high heat and lightly oil grate. set grate 4 inches from the heat.
• 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.
• 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.